Spicy Honey-Glazed Parsnips

May 15, 2018


Thanks to Rilka Warbanoff and Foodland.


1.5 kilos parsnips, peeled, cut into 3” lengths, halved, or quartered if large

¼ cup olive oil

salt and freshly ground black pepper

2 chilies dried, crushed,

2 tablespoons unsalted butter

1 tablespoon apple cider vinegar

1 tablespoon honey


Preheat oven to 190c.

Place a baking sheet on a baking try and toss the parsnips in the oil season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown, 35–40 minutes.

Meanwhile, heat the chilies, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.

Drizzle chilie-honey butter over parsnips and toss to coat.