Glazed Parsnips Buttery Sweet (Printable)
Tender parsnips in a honey-butter glaze with a hint of spice and fresh parsley garnish.
# 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
# How-to Steps:
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 not falling apart. Drain thoroughly.
02 - In a large skillet over medium heat, melt the butter. Stir in honey and brown sugar until fully dissolved and bubbling.
03 - Add the drained parsnips to the skillet, tossing gently to coat evenly with the glaze.
04 - Cook the glazed parsnips, stirring occasionally, for 8 to 10 minutes until golden and the glaze becomes thick and sticky.
05 - Season with salt and freshly ground black pepper. Transfer to a serving dish and garnish with chopped fresh parsley if desired.
# Expert Pointers:
01 -
- The glaze clings to every ridge and turns parsnips into glossy, caramelized jewels that disappear fast.
- It takes one pan and less than half an hour, but tastes like you fussed for hours.
02 -
- Do not skip draining the parsnips thoroughly; even a little water will make the glaze watery and sad.
- Let the glaze bubble and reduce before you pull the pan off the heat, or it will not cling properly.
03 -
- Cut the parsnips into even batons so they cook at the same rate and look tidy on the plate.
- Use a wide skillet so the parsnips have room to caramelize instead of steaming in a crowded heap.