Roasted Parsnips With Shallots

From relishmag.com. Shallots were my contribution.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4 -5  medium parsnips, peeled and cut into large french fry-sized sticks (about 2 1/2 cups)
• 2  garlic cloves, peeled and minced
• 3  shallots, peeled and cut into crescents
• 1  tablespoon olive oil or 1  tablespoon  grapeseed oil
• 1  tablespoon honey or 1  tablespoon  agave nectar
• 3⁄4 teaspoon kosher salt
•  freshly cracked black pepper, to taste
• 2  tablespoons of fresh mint, chopped (NOT dried)
• 2  tablespoons fresh sage, choppped

Directions

1. Preheat oven to 450 degrees.
2. Toss together all the ingredients except for the mint and sage.
3. Place in a roasting pan and roast 30 minutes, or until the parsnips are fork tender.
4. Stir in the herbs and toss.
5. Adjust seasoning if necessary.