Spicy Honey Glazed Parsnips and Carrots

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Spicy Honey Glazed Parsnips and Carrots

Adapted by Farmer Dave’s from Bon Appetit magazine

Ingredients:

1 pound parsnips, peeled, cut into 3″ lengths, halved, or
quartered if large
1 pound carrots, peeled, cut into 3″ lengths, halved, or
quartered if large
¼ cup olive oil
Kosher salt and freshly ground
black pepper
2 chiles de árbol, crushed, or ¾
tsp. crushed red pepper  lakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey

Directions:

Preheat oven to 450 degrees. 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.