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Roasted Parsnips


4 servings

for curled sticks, peel and cut a day ahead; cover with water and refrigerate

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  • 4 or 5 medium parsnips, peeled and cut into large sticks
  • 2 garlic cloves, chopped
  • 1 T olive oil
  • 1 T honey
  • 3/4 t coarse salt
  • black pepper
  • 1 T each chopped fresh mint and sage



Step 1

Preheat oven to 450 degrees.

Toss together all ingredients except mint and sage. Roast 30 minutes, or until tender. Toss with herbs.

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