Many of you may have seen this recipe in this month’s Bon Appetit. The recipe calls for making a spicy-sweet butter to drizzle over the just-roasted parsnips. Sure, anything would taste pretty good once drizzled with chili-honey-butter, but sometimes vegetables need a little help — I could eat these every night. This flavored butter also calls for a tablespoon of apple cider vinegar, which adds a really nice bite. I have been using maple syrup in place of the honey, and I have not been crushing the chilies because of the children, but definitely crush them if you are looking for some heat.Print
Source: Bon Appetit
- 2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
- ¼ cup (or less) olive oil
- kosher salt and freshly ground black pepper
- 2 chiles de árbol, crushed or not, or crushed red pepper flakes to taste
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup (I’ve been using maple syrup)
- 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.
- Meanwhile, heat chiles de árbol, 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.