Tender Glazed Parsnips (Printable version)

Buttery glazed parsnips with honey and brown sugar, creating a sweet and savory side dish packed with flavor.

# 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

# Directions:

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. Gently toss to coat evenly with the glaze.
04 - Cook, stirring occasionally, for 8 to 10 minutes until parsnips turn golden and the glaze thickens to a sticky consistency.
05 - Season with salt and pepper. Transfer to a serving dish and sprinkle with chopped parsley if desired.

# Expert advice:

01 -
  • The glaze clings to every edge and caramelizes into something almost candy-like without being cloying.
  • Parsnips have this earthy sweetness that deepens as they cook, so you get layers of flavor instead of just sugar.
  • It comes together in one pan with barely any effort, yet looks impressive enough for a holiday table.
02 -
  • Drain the parsnips thoroughly after blanching or the glaze will turn watery and never thicken properly.
  • Let the glaze bubble and reduce before you start worrying it's too thin, it tightens up as the moisture cooks off.
  • If the glaze starts to darken too fast, lower the heat and add a splash of water to loosen it before it burns.
03 -
  • Cut the parsnips into even batons so they cook at the same rate and you don't end up with some mushy and others raw.
  • Use a wide skillet instead of a crowded one, the parsnips need space to caramelize instead of steam.
  • Taste the glaze before you add the parsnips, if it's too sweet, a tiny pinch of salt or a squeeze of lemon juice will bring it back into balance.

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