Spicy Honey-Glazed Parsnips

For Yvonne

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

• 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.