These Glazed Roast Parsnips are roasted for the extra color and flavor of caramelization, then finished in a delicious sweet and tangy glaze
Parsnips are one of those vegetables that seem to be either loved or despised. For those who love them, roasting them produces the best results through the action of caramelization. In this recipe, parsnip batons are roasted to a lovely golden sweetness, and then, later, when ready to cook the main meal, they are quickly finished in a sweet and tangy sauce that is reduced to a lovely glaze before service.
How to make Glazed Roast Parsnips
Batons about the size and shape of large, pub-style French Fries work well here. The actual size of the parsnip batons doesn’t matter all that much, but try and keep the pieces as uniform in length as you can.
To roast the parsnips, heat your oven to 425 degrees and spread the batons over a baking sheet in a single layer without overcrowding. Bake them for about 30 minutes until they are just tender and turning golden. You can turn during the cooking process if you like… just don’t let them get too toasty on the underside. Afterwards, you can let them cool and keep them for use later, or proceed directly to the next step.
To make the sauce that will form the glaze for the parsnips, heat the remaining butter in a pan over moderate heat and add the sugar followed by the Sherry and lemon juice. Let the sugar melt and then allow the sauce to begin bubbling.
Finally, add the batons into the butter sauce and cook over moderately high heat until the batons are heated through and the sauce has reduced to a nice, syrupy glaze.
Your Recipe Card:
Sweet Glazed Roast Parsnips
- 1 lb. Parsnips;
- 4 Tbsp. Butter;
- 2 ½ Tbsp. Sugar;
- ½ tsp. Garlic Salt;
- ¼ cup Sherry or Rice Wine;
- 2 Tbsp. Lemon Juice.
- Peel and trim the parsnips, then cut them into largish batons.
- Melt one tablespoon of the butter in a bowl along with the garlic salt and a half-tablespoon of the sugar, then add the batons, tossing to coat them well.
- Heat the oven to 425 degrees and roast the parsnip batons on a baking sheet until nicely golden.
- Allow the parsnips to cool for later use, if desired, or proceed directly to the next step.
- Heat the remaining butter in a pan over moderate heat and add the sugar followed by the sherry and lemon juice.
- When the butter mix is bubbling, add the parsnip batons and cook down until the batons are heated through and a syrupy glaze has formed.
- Serve hot, garnished with parsley, or as desired.