Roasted Parsnips

By Hklbrries

"For pretty 'curled' slices, peel and cut the parsnips a day ahead. Cover with water and refrigerate."

"Parsnips are roots for all seasons, but they're best in the fall - firm and sweet, their ivory-colored flesh turning to a shade of buttery cream. This humble vegetable is more popular in Europe, especially England, but its versatility and heartiness are all-American. Use parsnips in soups, boil them and mash them with a little butter and salt, or rub them with peanut oil and roast until soft. They need nothing more than a pinch of salt. Stored loosely wrapped in the crisper of your refrigerator, they'll keep for a month."

Daivd Feder, R.D.

Ingredients

• 4 to 5 medium parsnips, peeled and cut into large sticks (about 2 1/2 cups)
• 2 garlic cloves, chopped
• 1 tbsp olive oil
• 1 tbsp honey
• 3/4 tsp kosher salt
• Coarsely ground black pepper
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh sage

Details

Servings 4
Adapted from relishmag.com

Preparation

Step 1

Preheat oven to 450 F.

Toss together all ingredients except mint and sage. Roast 30 minutes, or until tender. Sprinkle herbs over parsnips and toss.

Nutrition Information:
Per serving
160 calories
4 g fat
0 mg cholesterol
2 g protein
32 g carbohydrates
6 g fiber
380 mg sodium