Glazed Parsnips
Transform humble root vegetables into a show-stopping side dish with this Glazed Parsnips recipe, a perfect balance of sweet and savory flavors. Tender parsnips are gently steamed and then caramelized in a luscious glaze of honey, light brown sugar, and butter, infused with just the right touch of salt and pepper for depth. These golden-brown beauties are finished with a sprinkle of fresh parsley for a pop of color and freshness, making them an elegant addition to any holiday table or weeknight dinner. Ready in just 35 minutes and boasting simple ingredients, this recipe is a testament to how minimal effort can yield maximum flavor. Whether you're looking for a new way to jazz up your vegetable rotation or impress dinner guests, these Glazed Parsnips are sure to delight.
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Recipe Information
Ingredients
- 1.5 pounds parsnips
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon light brown sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the parsnips and trim the tops and tips. Cut them into roughly equal-sized sticks or batons, about 3-4 inches long and 1/2 inch thick, for even cooking.
In a large skillet or sauté pan, melt the unsalted butter over medium heat.
Add the parsnips to the skillet and toss them in the melted butter to coat evenly.
Sprinkle the salt and black pepper over the parsnips and stir to distribute the seasoning.
Pour in the water and cover the skillet with a lid. Reduce the heat to medium-low and let the parsnips steam for 8-10 minutes, or until they are tender when pierced with a fork.
Remove the lid and increase the heat to medium-high to evaporate any remaining water.
Once the water has evaporated, add the honey and light brown sugar to the skillet. Stir well to coat the parsnips in the glaze.
Continue cooking, stirring occasionally, for 5-7 minutes, until the parsnips are lightly caramelized and golden brown.
Remove from heat and transfer the glazed parsnips to a serving platter.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2087 mg | 91% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 78.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2481 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
