Glazed Parsnips with Butter (Printable Version)
Tender parsnips coated in a sweet buttery glaze for a flavorful, elegant side dish.
# What You'll Need:
→ Vegetables
01 - 1.1 lb parsnips, peeled and cut into batons
→ Glaze
02 - 2 tbsp unsalted butter
03 - 2 tbsp honey (or maple syrup for vegan option)
04 - 1 tbsp light brown sugar
05 - 1/2 tsp salt
06 - 1/4 tsp freshly ground black pepper
→ Garnish (optional)
07 - 1 tbsp chopped fresh parsley
# Step-by-Step:
01 - Bring a large pot of salted water to a boil. Add the parsnip batons and cook for 5 to 6 minutes until just tender but firm. Drain thoroughly.
02 - Melt the butter in a large skillet over medium heat. Stir in honey and brown sugar until dissolved and bubbling.
03 - Add the drained parsnips to the skillet and toss gently to coat evenly with the glaze.
04 - Cook, stirring occasionally, for 8 to 10 minutes until the parsnips turn golden and the glaze thickens to a sticky consistency.
05 - Season with salt and pepper to taste. Transfer to a serving dish and sprinkle with chopped parsley if desired.
# Expert Advice:
01 -
- The glaze clings to every ridge and turns deep gold without any fuss.
- It feels fancy enough for guests but easy enough for a Tuesday night.
02 -
- Do not skip draining the parsnips well or the glaze will turn thin and soupy instead of sticky.
- If the glaze starts to darken too fast, lower the heat and add a tiny splash of water to slow it down.
03 -
- Cut the parsnips into even batons so they cook at the same rate and glaze evenly.
- Use a wide skillet so the parsnips have room to caramelize instead of steaming in a crowded pan.