Spicy Honey-Glazed Parsnips

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Parsnips are delicious when roasted. They are full of vitamins, minerals, fiber, and antioxidants.


  • 2 pounds parsnips, peeled, cut into 3″ lengths, halved, or quartered if large
  • 1/4 cup olive oil
  • sea salt, freshly ground pepper
  • 2 chiles de árbol, crushed, or 3/4 teaspoons crushed red pepper flakes
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  1. Preheat oven to 450°F.
  2. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper.
  3. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35–40 minutes.
  4. Meanwhile, heat chiles de árbol (or crashed red pepper), butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
  5. Drizzle chile-honey butter over parsnips and toss to coat.

Adapted from Bon Appetit.