Roasted Parsnips with Mint and Sage

Roasted Parsnips with Mint and Sage

16
M.Fede 0

"My family loves these parsnips. They eat them like french fries."
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Ingredients

45 m servings 154 cals
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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place the parsnips into a mixing bowl and toss with the olive oil. Sprinkle in the garlic, honey, salt, and black pepper to taste. Toss until evenly coated, and spread out evenly onto a baking sheet.
  3. Bake in the preheated oven until the parsnips are tender, about 30 minutes. Scrape into a mixing bowl, and toss with the mint and sage.

Reviews

16
  1. 26 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

It was good, just not as good as I anticipated. I didn't like the sage and mint, should of left those out.

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 ...

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 ...

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 o...

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 ...

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 th...

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 ...

It was good, just not as good as I anticipated. I didn't like the sage and mint, should of left those out.

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.

Yummy and I didn't even put the fresh mint and fresh sage - used a little dried sage though. Thanks!