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Roasted Parsnips

February 2, 2011

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

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