Glazed Parsnips with Butter

I grabbed a bag of parsnips on a whim one winter afternoon, mostly because they looked lonely next to the carrots. I had no plan, just a hunch that butter and something sweet might work. Twenty minutes later, my kitchen smelled like caramel and earth, and I was scraping the pan with my finger.

I made these for a small dinner party once, and someone asked if I'd trained in pastry because of how the edges caramelized. I laughed and said I just let the pan do the work. They disappeared before the main course was even plated.

Ingredients

• Parsnips: Look for firm ones without soft spots, and peel them well since the skin can taste woody.
• Unsalted butter: It melts into the glaze and carries the sweetness without making things greasy.
• Honey: I like the floral notes it adds, but maple syrup works beautifully if you want a deeper, earthier sweetness.
• Light brown sugar: This helps the glaze thicken and gives it that sticky, almost toffee-like finish.
• Salt and black pepper: Just enough to balance the sweetness and remind you this is still a vegetable.
• Fresh parsley: A handful of green at the end makes the whole dish look alive.

Instructions

Boil the parsnips:

Drop them into salted boiling water and cook for 5 to 6 minutes until they yield to a fork but still hold their shape. Drain them well so they do not dilute the glaze.

Make the glaze:

Melt the butter in a large skillet over medium heat, then stir in the honey and brown sugar until it bubbles and smells like warm toffee.

Coat the parsnips:

Add the drained parsnips to the skillet and toss them gently so every piece gets glossy. Let them cook for 8 to 10 minutes, stirring now and then, until the glaze thickens and the edges turn golden.

Season and serve:

Sprinkle with salt and pepper, then transfer to a serving dish and scatter parsley on top if you like a pop of color.

Save

The first time I served these at a holiday table, my aunt leaned over and whispered that she never knew parsnips could taste like dessert. I smiled and passed her the bowl again.

Flavor Variations

A pinch of cinnamon or nutmeg in the glaze makes the whole dish smell like a warm bakery, especially in colder months. I have also stirred in a teaspoon of balsamic vinegar at the end for a tangy edge that cuts through the sweetness.

Storage and Reheating

Leftovers keep in the fridge for up to three days in a sealed container. Reheat them gently in a skillet with a tiny bit of butter or water to bring the glaze back to life, and they taste nearly as good as fresh.

Serving Suggestions

These parsnips sit perfectly next to roasted chicken, grilled pork chops, or a simple lentil loaf for a vegetarian spread. I have also piled them on a platter with roasted carrots and beets for a colorful side that looks like it took more effort than it did.

• Serve them alongside mashed potatoes for a double dose of comfort.
• Pair them with a green salad dressed in lemon to balance the sweetness.
• Tuck any extras into a grain bowl the next day for lunch.

Save

This recipe taught me that humble vegetables can shine with just a little heat and sweetness. I hope it becomes one of those dishes you reach for without thinking, the kind that makes any meal feel a bit warmer.

Recipe FAQs

→ How do I know when parsnips are cooked perfectly?

Parsnips should be tender but still hold their shape. Boil them for 5-6 minutes until a fork pierces easily without them falling apart.

→ Can I substitute honey for a vegan alternative?

Yes, maple syrup works well as a vegan substitute, providing a similar sweetness and glaze consistency.

→ What adds extra flavor to the glaze?

A pinch of ground cinnamon or nutmeg can be stirred into the glaze to add warmth and depth.

→ Is there a dairy-free option for the butter?

Use vegan butter or olive oil to keep the glaze dairy-free while maintaining richness.

→ What dishes complement glazed parsnips?

They pair nicely with roasted meats or can enhance vegetarian holiday spreads as a sweet, buttery side.