Christina Holmes
Some parsnips can have a woody core, which you’ll want to cut away before cooking.
Recipe information
Total Time
45 minutes
Yield
4 Servings
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
Preparation
Step 1
Preheat oven to 450°. 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.
Step 2
Meanwhile, heat chiles de árbol, 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.
Nutrition Per Serving
Calories (kcal) 380 Fat (g) 23 Saturated Fat (g) 7 Cholesterol (mg) 25 Carbohydrates (g) 45 Dietary Fiber (g) 11 Total Sugars (g) 15 Protein (g) 3 Sodium (mg) 140
