Step 1

Preheat an oven to 400°F (200°C). Line a half sheet pan with parchment paper.

Step 3

Using a vegetable peeler, peel the skin off the parsnips, then peel the parsnips lengthwise into 24 strips.

Step 5

Divide the green beans into 12 equal portions, about 6 beans each. Gather each portion into a neat bunch, wrap a strip of parsnip around the center to hold the beans together and carefully tie the parsnip around the beans. Then, at a slight angle overlapping the first strip, wrap and tie a second strip of parsnip around each bundle to secure the beans even more. Carefully place the bundles on the prepared baking sheet with the tied ends of the parsnip strips underneath. Sprinkle the sugar evenly over the bundles.

Step 7

In a small bowl, whisk together the butter, garlic powder and 1 1/2 tsp. salt. Drizzle about 1 tsp. of the butter mixture over each bundle.

Step 9

Roast until the beans are tender and browned but not too wilted, 12 to 15 minutes. Remove from the oven and let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately. Serves 8.

Step 10

Williams Sonoma Test Kitchen