Slow Roasted Parsnips In Orange Honey And Mint Sauce

• 3 large oranges, juice of
• 1 orange, zest of
• 1/2 cup honey
• 1/3 cup sherry wine
• 2 teaspoons mint leaves
• 6 parsnips, trimmed and quartered

1. Preheat oven to 180C/350u0b0F.
2. Combine orange juice, orange zest, honey, sherry and mint leaves in a small bowl. Set aside.
3. Completely line a roasting pan with foil and put the parsnips in a single layer.
4. Pour the sauce over the parsnips, turning to coat. Leave to marinate about 20-30 minutes, turning occasionally.
5. Roast for 30 minutes, turning parsnips after 15 minutes. Remove pan and take out excess juice, leaving just a small amount in pan. (Save the juice for future use in the same manner on carrots)
6. Return to oven and continue roasting for an additional 40 minutes, turning parsnips every 15-20 minutes until tender and golden.

oranges, orange, honey, sherry wine, mint leaves, parsnips

Taken from www.food.com/recipe/slow-roasted-parsnips-in-orange-honey-and-mint-sauce-187680 (may not work)