courtesy of Bon Appetit, (Pic by Christina Holmes)
So simple and yet so delicious. Loved the balance of flavors and fat. The sweetness of the parsnips was toned down by the butter and the tartness of the Apple Cider Vinegar added a surprising zing
This recipes works with carrots and/or brussels sprouts too!Ingredients
2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
¼ cup olive oil
Kosher salt and freshly ground black pepper
2 chiles de árbol, crushed, or ¾ tsp. crushed red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honeyMethod
- 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.