Parsnips with Spicy Honey Butter (Print Version)
# Ingredients:
→ Vegetables
01 -
2 pounds parsnips, peeled (optional), cut into 3-inch lengths, halved or quartered if large
→ Oils & Seasonings
02 -
2 tablespoons olive oil
03 -
Kosher salt to taste
04 -
Freshly ground black pepper to taste
05 -
Flaky sea salt, such as Maldon, for finishing
→ Spicy Honey Butter
06 -
1/2 teaspoon crushed red pepper flakes (or 2 dried chiles de árbol, crushed)
07 -
2 tablespoons unsalted butter
08 -
1 tablespoon apple cider vinegar
09 -
1 tablespoon honey or maple syrup
# Instructions:
01 -
Preheat oven to 400°F (200°C). Toss parsnips and olive oil on a rimmed baking sheet; season with kosher salt (approximately 1 teaspoon per pound) and black pepper.
02 -
Roast parsnips for 20 minutes. Flip once, then continue roasting for another 10 minutes or until deeply golden in spots.
03 -
Meanwhile, combine chile flakes or crushed chiles, butter, vinegar, and honey in a small saucepan over medium heat. Stir occasionally until butter is completely melted.
04 -
Drizzle the chile-honey butter over the roasted parsnips and toss to coat evenly. Transfer to a serving platter and season with flaky sea salt to taste.
# Notes:
01 -
Parsnips can be peeled or unpeeled according to preference - unpeeled parsnips offer a more rustic presentation.
02 -
Parsnips can handle generous salting, which enhances their natural sweetness.