Rosemary Vanilla Glazed Parsnips - Chef Michael Smith

Ingredients

• 2 lbs. of parsnips, peeled like a carrot, root trimmed
• 2 tablespoons of melted butter or olive oil
• 2 tablespoons of honey
• 2 tablespoons of water
• 1 tablespoon of minced fresh rosemary (2 sprigs or so)
• 1 teaspoon of vanilla
• 1 teaspoon of your favourite hot sauce
• 1/2 teaspoon of sea salt