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
½ 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
Instructions
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 chili-honey butter over parsnips and toss to coat.
Transfer to a serving platter. Season with sea salt. Taste. Add more sea salt as necessary.
