Roasted Parsnips with Mint and Sage

    (36)
    45 minutes

    These roasted parsnips are as delicious as chips! Watch this recipe being made in the Allrecipes Roast Parsnips Video.


    33 people made this

    Ingredients
    Serves: 4 

    • 4 parsnips, peeled and cut into large sticks
    • 1 tablespoon olive oil
    • 2 cloves garlic, crushed
    • 1 tablespoon honey
    • 3/4 teaspoon sea salt
    • freshly ground black pepper, to taste
    • 1 tablespoon chopped fresh mint
    • 1 tablespoon chopped fresh sage

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat an oven to 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 then spread out evenly onto a baking tray.
    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.

    Watch a video of it being made…

    Roast Parsnips
    Roast Parsnips
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    Reviews and Ratings
    Global Ratings:
    (36)

    Reviews in English (22)

    by
    28

    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!!  -  08 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    19

    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.  -  25 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    15

    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.  -  13 Jun 2010  (Review from Allrecipes USA and Canada)

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