Roasted Parsnips with Chili-Honey Butter
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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 used maple syrup in place of the honey, and recently, I have been using crushed red pepper flakes in place of the chiles de arbol, mostly for simplicity.
ALSO: I no longer peel parsnips. Just give them a scrub, trim the ends, and you’re good to go.
Here’s the chile-honey butter made with chiles de árbol:
This is the chile-honey butter made with crushed red pepper flakes:
UPDATE: I no longer peel parsnips … it’s just not necessary.Print
Adapted from: Bon Appetit
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.
- 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
- 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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: roasted, parsnips, chile, butter, honey, spicy, simple