These roasted parsnips, flavoured with garlic, honey, fresh mint and sage, are just as delicious as chips!
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)
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)
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)