Spicy Honey Glazed Parsnips and Carrots
1 pound carrots, peeled, cut into 3″ lengths, halved, or
quartered if large
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.