Roasted parsnips with sherry-maple glaze and chanterelle mushrooms

Baby parsnips are so tender that you don’t even need to peel them. (And if you did, there wouldn’t be much vegetable left!) Parsnips have a sharp flavor reminiscent of parsley’s and become incredibly sweet when roasted. Here they are drizzled with a glaze of maple syrup, a pinch of red pepper flakes for heat, and a splash of vinegar. Chanterelle mushrooms don’t come cheap, but they add a woodsy flavor to this winter dish.