Spicy-Sweet Parsnips, to Take Us Up to Spring

Rochele Bilow, recipe by Dawn Perry, photo by Christina Holmes

Spring weather may be around the corner, but we’re still dutifully eating our winter root vegetables. If you’ve grown tired of turnips and sick of celeriac, give this recipe a whirl. Here, earthy-sweet parsnips are roasted until deeply golden brown, then made even better with a quick toss in a chile-honey-butter sauce that couldn’t be easier to make. The result? Tender, spicy, and sweet spears won’t have you begrudging the last strains of winter. We may be anticipating the season’s first greens, but darn it, are we having fun while we wait.


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SPICY HONEY-GLAZED PARSNIPS
Some parsnips can have a woody core, which you’ll want to cut away before cooking.


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 honey

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Preparation: 
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.

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