Roasted Parsnips With Shallots

Name: Roasted Parsnips With Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

(2)

Recipe by COOKGIRl

From relishmag.com. Shallots were my contribution.

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READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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