Recipe by M.Fede
"My family loves these parsnips. They eat them like french fries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
parsnips, peeled and cut into large sticks
ground black pepper, to taste
chopped fresh mint
chopped fresh sage
YUM! So happy to try this - I had parsnips from another recipe AND my herb garden is getting out of control with mint and sage. Initially, I was hesitant about the mint, but it really blends in nicely with the other ingredients...certainly doesn't POP like you might expect it would. The honey helped with the sweetness of the veggies (I added carrots because i had them peeled and cut already... glad I did for an extra burst of color!) Everything about this was perfect, in my opinion. Other than adding more veggies for more color/nutrition/variety, I wouldn't change a thing!!
It was good, just not as good as I anticipated. I didn't like the sage and mint, should of left those out.
This is a delicious vegetable dish. Like other reviewers, I used carrots and parsnips (4 of each - and there was plenty of the mixture to coat the vegetables). The only change I made was to use fresh oregano for the sage, as I didn't have any sage. A definite make-again.
While I liked this dish (I love parsnip) I was shocked at the compliments it received during dinner. The sage overpowers the mint, I feel. I also didn't measure the honey - just added a squirt or so, definitely not a full tablespoon. Four parsnip is a very small portion for four people - I used six parsnip and three carrots for six. I'd definitely make this sometime again.
This was excellent! I loved having a new idea for a vegetable side dish as my usual fare gets old after a while. I added 4 carrots to this and cut them in the same julienne shape. They really did seem like veggie "fries" and were so tasty. The mint and sage were brilliant additions. I can't wait to make this again!
This is my new favorite way to make parsnips! I ran out of mint, so I doubled the sage, and it was delicious. These came out almost like sweet (but not too sweet) french fries. I'll be making this often throughout the winter.
Excellent flavor! Don't skimp out on the honey--- completely worth it! My only advice is to check it after 20 minutes at 450. Because at 30 minutes at 450, mine burned and turned half black. So in the future I would lessen the cooking time OR lower the temperature, whichever makes a better fry. Thanks for a great recipe! And who knew that mint and sage are such flavor enhancers when used together!?
Yum! I also added carrots and golden beets to this dish. I did not have any mint on hand either, but it was still amazing.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Parsnips with Mint and Sage
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 35
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make wonderfully caramelized “grilled” parsnips in the oven.
A super-simple, savory side dish that’s ready in no time.
See how to make a classic spring asparagus dish.