Sweet Glazed Roast Parsnips – Sybaritica

These Glazed Roast Parsnips are roasted ahead of time for the extra color and flavor of caramelization, then finished in a delicious sweet and tangy glaze

• 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.