Roasted Parsnips

Relishmag.com

• 4 to 5 medium parsnips, peeled and cut into large sticks (2 ½ c.)
• 2 garlic cloves, chopped
• 1 TB olive oil
• 1 TB honey
• salt and pepper to taste
• 1 TB chopped fresh mint
• 1 TB chopped fresh sage

1. Preheat oven to 450.

2. Toss together all ingredients except mint and sage. Roast 30 minutes