Roasted Parsnips

Directions

To prepare the parsnips 

1. Preheat oven to 400°F. 
2. If using larger parsnips, peel and quarter them lengthwise so the pieces will be uniform in size and cook more evenly. 
3. Put parsnips in a large mixing bowl, drizzle with 2 Tablespoons of oil, season with salt and pepper, and toss to coat evenly. 
4. Spread parsnips out in a single layer on a large baking sheet and roast for about 20 minutes, shaking the pan from time to time, until tender and slightly charred. 
5. Set aside.

To prepare the glaze 

1. Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan and cook over medium-low heat, swirling the pan around occasionally, until the mixture is reduced and syrupy, about 10 minutes.
2. Cover and hold warm. 

To prepare the mushrooms 

1. Put a large sauté pan over medium heat and add the remaining 1 Tablespoon oil and the butter substitute.
2. When butter substitute has melted, add shallot and sauté until soft but not browned, about 1 minute. 
3. Add garlic, tossing to combine. Add mushrooms and sauté, stirring frequently, until they lose their moisture, soften, and begin to brown, about 5 minutes. 
4. Remove from the heat. 

To serve

1. Crisscross parsnips on a platter, overlapping them just slightly. 
2. Drizzle with maple glaze and top with mushrooms. 
3. Scatter chopped parsley on top and season with flaked sea salt.