Print

Ingredients

  • 2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 2 chiles de árbol, crushed, or ¾ tsp. crushed red pepper flakes
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey

Instructions

  1. Preheat oven to 400°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35–40 minutes.

  2. Meanwhile, heat chiles de árbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.

  3. Drizzle chile-honey butter over parsnips and toss to coat.