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Categories:Viewed: 30 - Published at: 5 years ago
Ingredients
- 2 pounds parsnips, peeled, cut into 3" lengths, halved, or quartered if large
- 1/4 cup olive oil
- Kosher salt, freshly ground pepper
- 2 chiles de arbol, crushed, or 3/4 teaspoons crushed red pepper flakes
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
Method
- Preheat oven to 450°F. 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.
- Meanwhile, heat chiles de arbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
- Drizzle chile-honey butter over parsnips and toss to coat.
