Butter-Roasted Parsnips

I first came to appreciate the special sweetness of winter parsnips when I was at college in Burlington, Vermont. Somehow parsnips don’t have the same tenderness or sweet flavor except in cold weather so I wait until winter through early spring to make this simple, homey recipe. It’s a lovely accompaniment to any flavorful meat, and perfect with the Beef and Barley Soupless to round out the St. Patrick’s Day Dinner.