Today we will talk about parsnips. These are Honey Dijon Mustard Glazed Parsnips.
Do you though know what parsnips are? My husband had never even heard of a parsnip til he met me. A grown man in his 40s! I explained, they’re sort of a cross between carrots and potatoes. Which… makes them kinda the perfect vegetable, don’t you think?
I love them with a roast and gravy for a savory touch, but they’re also excellent when dressed up a little sweeter. Like how sweet potatoes can go both ways. After parboiling the parsnips, they roast away in a honey dijon mustard glaze that is sweet, tangy, and a little spicy. The perfect cozy side dish.
Honey Dijon Mustard Glazed Parsnips
Parsnips glazed and broiled in a tangy honey mustard sauce. A delicious comfort food for fall, or side dish for Thanksgiving.
Serves: 6 servings
- 1 lb. parsnips, peeled, halved lengthwise
- ¼ c. butter
- ½ c. dijon mustard
- ¼ c. honey
- 1 tsp. white balsamic vinegar (optional)
- splash of white wine
- salt & pepper to taste
Cook parsnips in boiling salt water til nearly tender, approximately 10-12 minutes.
Drain and place in a 1 quart baking dish.
In a small saucepan on low-medium heat, combine remaining ingredients and cook until the butter melts and the honey thins. Whisk well to throughly blend.
Pour over parsnips.
Bake at 400 degrees for 10 minutes.
Change oven to broil, and cook an additional 5-7 minutes, watching closely, til parsnips are lightly golden. You can turn them or stir after several minutes if you’d like, to get more of the parsnips edges browned.