Roasted Parsnips with Mint and Sage Recipe -
Roasted Parsnips with Mint and Sage Recipe
  • READY IN 45 mins

Roasted Parsnips with Mint and Sage

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 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!!

Most Helpful Critical Review
Oct 14, 2010

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


25 Ratings

Sep 27, 2010

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.

Jun 15, 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.

Jun 21, 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!

Dec 16, 2010

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.

Nov 21, 2011

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!?

Jun 28, 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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  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 375 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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