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Caramelized Roasted Parsnips

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    Serve these parsnips over Perfect Mashed Potatoes.
    Martha Stewart Living, November 1996
    • Yield Serves 10 to 12
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    Ingredients

    • 8 tablespoons unsalted butter (1 stick), melted
    • 2 tablespoons granulated sugar
    • 2 teaspoons brown sugar
    • 3 pounds parsnips, peeled, cut into 1/4-by-3-inch julienne
    • 1 1/2 teaspoons salt, plus more to taste
    • Freshly ground black pepper
    • 1 teaspoon garlic powder
    • 1 tablespoon snipped chives

    Directions

    1. Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.

    2. Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives, and serve.

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