Skip to main content
万博官网
Search
Search

Spicy Honey-Glazed Parsnips

4.8

(4)

Read Reviews Triangle
Image may contain Food Fries Animal Seafood Lobster Sea Life and Plant
Spicy Honey-Glazed Parsnips Christina Holmes

  • Active Time

    45 minutes

  • Total Time

    45 minutes

Some parsnips can have a woody core, which you'll want to cut away before cooking.

Ingredients

Makes 4 servings

2 pounds parsnips, peeled, cut into 3" lengths, halved, or quartered if large
1/4 cup olive oil
Kosher salt, freshly ground pepper
2 chiles de árbol, crushed, or 3/4 teaspoons crushed red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey

  1. Step 1

    Preheat oven to 450°F. 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.

    Step 2

    Meanwhile, heat chiles de árbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.

    Step 3

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

Nutrition Per Serving

Per serving: 380 calories
23 g Fat
11 g fiber
#### Nutritional analysis provided by Bon Appétit
Sign InorSubscribe
to leave a Rating or Review

How would you rate Spicy Honey-Glazed Parsnips?

Leave a Review

Reviews (4)

Back to Top Triangle

  • Love these parsnips. So far have made them twice. The only comment is that the portioning is not for 4 but for 8 to 10. I made half the recipe and it fed 6 people comfortably as a side.

    • Anonymous

    • Montreal, QC

    • 1/9/2020

  • this is my go-to side dish recipe - it goes with everything, so easy and so delicious. You can make as spicy as you want! And nobody has guessed that it's parsnips ;-)

    • dottieB1

    • Boulder, CO

    • 12/30/2014

  • Simply delish! The hardest part is chopping all the parsnips, especially if they're large but it's worth it in the end.

    • Anonymous

    • Cape Cod

    • 12/7/2014

  • This works well with carrots too.

    • Cygnia

    • Cleveland, OH

    • 10/19/2014

Tags Parsnip Root Vegetable Vegetable Side Dinner Nut Free Gluten Free Vegetarian Easy Weeknight Meals 5 Ingredients or Fewer Make Ahead Meal Prep Roast Fall Winter Bon Appétit

See Related Recipes and Cooking Tips

Read More
Simple Roast Chicken
Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.
Roast Chicken With Cognac Sauce
Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.
Roasted Tomatillo and Avocado Salsa
This bright and creamy dip is RSVP’ing yes to your next cookout.
Roasted Eggplant With Cilantro and Anchovy Salsa
有很多选项与这个温暖的烤eggplant salad: scoop it up with some grilled bread, toss it with pasta, or serve it on top of polenta.
Black Pepper Roasted Chicken
The is a copycat of the popular five-star grilled chicken found throughout Bangkok.
Pickled Peppercorn Vinaigrette
Drizzle this pickled peppercorn vinaigrette over slow-cooked meats or roasted vegetables to brighten things up.
Soy-Sauce-and-Tomato-Braised Chicken
Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with tomatoes.
Butternut Squash With Red Lentils and Tamarind
In this masoor dal with butternut squash recipe, the earthy taste of the red lentils complements the roasted squash, while tamarind brings in lively flavors.