Spicy Honey-Glazed Parsnips

Fall is here and to me that means bring on the fab boots, the festive month of October and the glorious array of roasted vegetables!

I can't believe how the simple technique of roasting something for 30-45 minutes in a hot oven transforms even the lowliest of roots. Not that I'm calling parsnips lowly, but let's face it, they are a very distance second to that other root vegetable - the almighty potato.

It's recipes like this one, with the peppy sauce, creamy insides and caramelized outside, that could improve that ranking. One of the reasons I love roasting pretty much any vegetable, other than the transforming flavor part, is side-dish preparation does not get any easier. As long as you remember to set a timer you cannot screw this up.

There's nothing wrong with the tried-and-true combo of veggies + olive oil + sea salt + herbs - it literally pairs with everything. But if you're looking to shake it up a bit, this delicious combo from bon appetit should do the trick.

If you need more inspiration to get your roasting on, check out this tasty list. And if you're really smitten with parsnips and need another excuse to cook them - try this one.

Happy Fall.

Spicy Honey-Glazed Parsnips


  • 2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper (This is a good place to throw in a pinch of a fancy sea salt + peppercorn + herb combo)
  • 2 chiles de árbol, crushed, or ¾ tsp. crushed red pepper flakes (I substituted Juliet Mae ancho chili pepper because it's what I had on hand)
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons chopped parsley


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, garnish with chopped herbs - parsley or chives will work. Serve immediately!