Roasted honey-buttered parsnips
Parsnips look like white carrots, but they're much sweeter and have a black licorice flavor with a hint of spiciness to them. In my opinion, they taste very similar to fennel and anise. You can boil your parsnips first before roasting them, but I don't. Instead, I prefer roasting them for 45 minutes, up to an hour if needed.
Ingredients:
1 pound of parsnips (about 4 to 6, depending on their size)
1-1/2 tablespoons of honey
3 tablespoons of melted butter
1 teaspoon of freshly ground black pepper
1/2 teaspoon of seasoning salt
Instructions:
First, under cold running water, wash and scrub your parsnips. Using a paring knife, cut off the ends of each parsnip.
The skin on larger parsnips is generally tougher than that on smaller parsnips, so you may want to peel and core the bigger ones. The smaller ones will be fine to cook and eat without having to peel and core them.
Once you've cleaned, peeled, and cored your parsnips, slice or dice them. I usually try to slice mine as thinly as I can.
Now, melt three tablespoons of butter in a microwave-safe bowl and add 1-1/2 tablespoons of honey once the butter is melted. Stir well.
Transfer your prepared parsnips to a roasting pan and try to lay them out evenly. Then brush the honey butter over each piece. Sprinkle 1 teaspoon of freshly ground black pepper and 1/2 teaspoon of seasoning salt over the tops of each piece.
Transfer the pan to a 350-degree oven and roast your parsnips for 45 minutes, up to one hour if needed. The honey butter will caramelize the sliced parsnips to yummy perfection. Serve and enjoy!