Teriyaki-glazed parsnips make a quick and easy side dish.
Place parsnips in a large pot and cover with water; bring to a boil.
Reduce heat to medium-low and simmer until tender about 15 minutes.
Drain and allow to cool slightly.
Cut parsnips into 2 1/2-in sticks.
Melt butter in a skillet over medium heat.
Stir in sugar and parsnips; toss to coat.
Add teriyaki sauce and continue to cook and stir until sauce is absorbed about 5 minutes.