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.
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!