Roasted Parsnips with Spicy Honey Butter

Name: Roasted Parsnips with Spicy Honey Butter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 pounds parsnips, peeled (or not! see notes above), cut into 3” lengths, halved, or quartered if large; 2 tablespoons olive oil; kosher salt and freshly ground black pepper; 1/2 teaspoons crushed red pepper flakes (or to taste) or 2 chiles de árbol, crushed; 2 tablespoons unsalted butter; 1 tablespoon apple cider vinegar; 1 tablespoon honey or maple syrup; Flaky sea salt, such as Maldon, for finishing

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

Author : Alexandra Stafford

roasted parsnips chile

Roasted Parsnips with Spicy Honey Butter

Ingredients

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2 pounds parsnips, peeled (or not! see notes above), cut into 3” lengths, halved, or quartered if large2 tablespoons olive oilkosher salt and freshly ground black pepper1/2 teaspoons crushed red pepper flakes (or to taste) or 2 chiles de árbol, crushed2 tablespoons unsalted butter1 tablespoon apple cider vinegar1 tablespoon honey or maple syrupFlaky sea salt, such as Maldon, for finishing

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Instructions

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Step 1

Preheat oven to 400°F. Toss parsnips and oil on a rimmed baking sheet (parchment-lined for easy cleanup); season with salt and pepper. (For every pound of parsnips, I use 1 teaspoon kosher salt. Parsnips can handle salt.) Roast parsnips for 20 minutes. Flip, and roast for another 10 minutes or until the parsnips are deeply golden in spots.

Step 2

Meanwhile, heat chiles de árbol or crushed red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.

Step 3

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

Step 4

Transfer to a serving platter. Season with sea salt. Taste. Add more sea salt as necessary.