Roasted Parsnips with Mint and Sage Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 27, 2010
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.
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Photo by evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Jun. 19, 2010
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!
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Reviewed: Jun. 13, 2010
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.
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Photo by MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA
Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

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Reviewed: Jun. 8, 2010
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!!
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Photo by FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA
Living In: Lakeville, Minnesota, USA

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