Roasted Parsnips with Chili-Honey Butter
Description
When I made these most recently, I didn’t peel them — it’s not necessary! If your parsnips are especially dirty, just give them a good scrub.
Ingreadient :
- 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
Direction :
- 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.
- 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.
- Drizzle chile-honey butter over parsnips and toss to coat.
- Transfer to a serving platter. Season with sea salt. Taste. Add more sea salt as necessary.
