Best Roasted Parsnips With Mint And Sage Recipes

Roasted Parsnips with Sage image

Yield Makes 4 servings

Number Of Ingredients 5

2 lb parsnips
1 tablespoon coarsely chopped fresh sage
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Put oven rack in lower third of oven and preheat oven to 450°F.
Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.

Roasted Parsnips With Shallots image

Provided by COOKGIRl

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

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 of fresh mint, chopped (NOT dried)
2 tablespoons fresh sage, choppped

Steps:

Preheat oven to 450 degrees.
Toss together all the ingredients except for the mint and sage.
Place in a roasting pan and roast 30 minutes, or until the parsnips are fork tender.
Stir in the herbs and toss.
Adjust seasoning if necessary.

Roasted Parsnips with Mint and Sage image

Provided by MFede

Time 45m

Yield 4

Number Of Ingredients 8

4 parsnips, peeled and cut into large sticks
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon honey
¾ teaspoon kosher salt
ground black pepper, to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh sage

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
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.
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.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 30.3 g, Fat 3.8 g, Fiber 7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 374.7 mg, Sugar 11 g