Roasted Parsnips With Shallots - cooking recipe

Ingredients

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

Preparation

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.