Recipe by Nicole Papantoniou
Start to Finish: 30 minutes
- 2 lb. parsnips, peeled and cut into 4-inch-long pieces (halved if large)
- 6 tbsp. butter, cut into cubes
- 2 tsp. ground cinnamon
- 2 tsp. sugar
- 1/3 cup toasted pecans, chopped
In bowl, toss first 4 ingredients; season. Arrange parsnips on rimmed baking sheet. Bake at 425° until tender, about 20 minutes. Toss until coated. Top with nuts.