Roasted Parsnips With Shallots
From relishmag.com. Shallots were my contribution.
- Ready In:
- 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
- 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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Sweet Goodness!<br/>I used 3 parsnips I had red onion so that replaced the shallots with them. Didn`t have mint so I opted for basil which was frozen from the autumn and fresh picked sage which manages to produce all year for me. I did find the onions to burn in 2o minutes time. I think the sweetener added to the burning. But I did love the parsnips. I cut the thick end in circles and the thinner end in long pieces. Loved the herbs added just before serving.Reply