Glazed Parsnips Buttery Sweet

I was peeling parsnips one cold November afternoon when my neighbor knocked with a bundle from her garden. She said they were too ugly to sell but too sweet to waste. That night I melted butter in my oldest skillet, let honey bubble into gold, and tossed those knobbly roots until they shone like something precious.

My sister once called them fancy carrots and reached for thirds before anyone else got seconds. Now I make them every time I want the table to feel special without the stress.

Ingredients

• Parsnips: Look for firm, pale roots without soft spots; the sweetness deepens after the first frost, so autumn and winter are their moment.
• Unsalted butter: Melts into a silky base that carries the sweetness and helps the glaze cling; use vegan butter if you need dairy-free.
• Honey: Adds floral warmth and sticky shine; swap in maple syrup for a deeper, woodsy note or to keep it vegan.
• Light brown sugar: Brings molasses undertones and helps the glaze thicken into that glossy coat you want.
• Salt and black pepper: Balance the sweetness and keep the dish from tipping into dessert territory.
• Fresh parsley: A handful of green brightens the plate and cuts through the richness with a fresh herbal snap.

Instructions

Blanch the parsnips:

Drop the batons into boiling salted water and cook for 5 to 6 minutes until a fork slides in easily but they still hold their shape. Drain them well so no water dilutes your glaze.

Build the glaze:

Melt butter in a large skillet over medium heat, then stir in honey and brown sugar until everything dissolves into a bubbling amber pool. The kitchen will smell like a bakery.

Coat and caramelize:

Add the drained parsnips and toss gently so every piece gets coated. Let them cook for 8 to 10 minutes, stirring now and then, until they turn golden and the glaze thickens into a sticky, glossy layer.

Season and serve:

Sprinkle with salt and pepper, then slide everything onto a warm platter. Scatter parsley over the top if you want a pop of color and freshness.

Save

The first time I served these at a holiday dinner, my uncle scraped the pan and asked if I had more hiding in the kitchen. I did not, but I have never shown up without a double batch since.

What to Serve Alongside

These parsnips shine next to roasted chicken, a slab of pork tenderloin, or a big Sunday roast. They also hold their own on a vegetarian plate with lentils, greens, and crusty bread.

Make It Your Own

A pinch of cinnamon or nutmeg in the glaze turns them spiced and festive. I have stirred in a splash of orange juice for brightness, or tossed in toasted walnuts at the end for crunch.

Storage and Leftovers

Leftovers keep covered in the fridge for up to three days. Reheat them gently in a skillet with a tiny bit of butter to revive the glaze, or eat them cold tucked into a grain bowl.

• The glaze may thicken in the fridge, so add a teaspoon of water when reheating.
• Do not microwave them or they will turn soggy and lose their caramelized edges.
• They taste even better the next day when the sweetness has soaked all the way through.

Save

There is something quietly satisfying about turning a humble root into something glossy and irresistible. I hope these parsnips find a place at your table, too.

Recipe FAQs

→ How do I ensure the parsnips stay tender but not mushy?

Boil the parsnip batons for 5–6 minutes until just tender, then drain well. Avoid overcooking to keep them firm enough to hold their shape during glazing.

→ Can I substitute honey in the glaze?

Yes, maple syrup works well as a vegan alternative and imparts a similar sweetness and consistency to the glaze.

→ What spices can enhance the flavor of the glaze?

A pinch of ground cinnamon or nutmeg added to the glaze provides warm aromatic notes that complement the parsnips’ sweetness.

→ How do I get the glaze thick and sticky?

Cook the parsnips in the butter, honey, and brown sugar mixture over medium heat stirring occasionally until the glaze reduces and thickens to coat the parsnips evenly.

→ Is fresh parsley necessary for the garnish?

While optional, fresh parsley adds a bright herbal contrast that balances the rich and sweet glaze, enhancing the overall flavor profile.