Roasted Parsnips With Shallots |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From . Shallots were my contribution. Ingredients:
4 -5 medium parsnips, peeled and cut into large french fry-sized sticks (about 2 1/2 cups) |
2 garlic cloves, peeled and minced |
3 shallots, peeled and cut into crescents |
1 tablespoon olive oil or 1 tablespoon grapeseed oil |
1 tablespoon honey or 1 tablespoon agave nectar |
3/4 teaspoon kosher salt |
freshly cracked black pepper, to taste |
2 tablespoons fresh mint, chopped (not dried) |
2 tablespoons fresh sage, choppped |
Directions:
1. Preheat oven to 450 degrees.
2. Toss together all the ingredients except for the mint and sage.
3. Place in a roasting pan and roast 30 minutes, or until the parsnips are fork tender.
4. Stir in the herbs and toss.
5. Adjust seasoning if necessary.
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