Spicy Honey-Glazed Parsnips

What is a parsnip you ask? It's sort of like a carrot but it has some radish vibes too. It has a sort of nutty flavor but it's very subtle. Overall it's a hugely under-rated vegetable in my opinion, and this recipe from Dawn Perry via Bon Appetit is a great way to make an introduction. 

I made this recipe true to the letter of the law, and I really must say that I think you could easily replace the butter in the glaze with olive oil. The honey and the spice really dominate the flavor and the honey I used dominated the texture as well. As long as the oil does not have a strong flavor of its own, it should work just fine and be a little healthier. :)

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

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.