Roasted Parsnips with Chile-Honey Butter
Ingredients
The parsnips
-
2
pounds
parsnips
-
2
tablespoons
olive oil
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
½
teaspoon
crushed red pepper flakes
The chile-honey butter
-
2
tablespoons
unsalted butter
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
honey or maple syrup
-
to taste
flaky sea salt
Instructions
- Preheat the oven to 400°F.
- Toss the parsnips with olive oil on a rimmed baking sheet and season with salt and pepper.
- Roast the parsnips for 20 minutes, then flip and roast for another 10 minutes until golden.
- In a small saucepan, heat the crushed red pepper, butter, vinegar, and honey over medium heat until melted.
- Drizzle the chile-honey butter over the roasted parsnips and toss to coat.
- Transfer to a serving platter and season with flaky sea salt.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
300mg
Cholesterol
30mg
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