Ingredients
Scale
parsnips
- 6 medium sized parsnips, peeled and cut into equal sized pieces (about 3 inches long and 1/4–1/2 inch in diameter is a great size)
- 2 tbs olive oil
- sea salt and black pepper
chili thyme glaze
- 2 tbs butter (pastured is best!)
- 1 tbs honey
- 1/2 tsp aleppo pepper flakes or 1/4 tsp red chili flakes
- 1 tsp chopped thyme
- 1 tbs apple cider vinegar
- pinch of sea salt
Instructions
parsnips
- preheat oven to 450.
- line a baking sheet with parchment paper and toss cut parsnips with olive oil, a few generous pinches of sea salt and a few grinds of black pepper.
- move to the oven and set a timer for 25 minutes.
glaze
- while parsnips are roasting prepare chili honey thyme glaze.
- add butter, honey, chili flakes, and thyme to a small sauce pan over medium low heat. melt, stirring to combine.
- once everything is melted and it starts to simmer add 1 tbs apple cider vinegar and cook for one more minute. if you’re butter is unsalted add a pinch of salt, if it’s salted you can leave it out. turn off heat.
- after 25 minutes remove parsnips from oven and toss. return to the oven for another 5-10 minutes, or until tender and deep brown in some spots.
- once done remove from oven, and when ready to serve drizzle with glaze, toss, taste for salt and serve.
note on serving:
- you can keep the glaze warm over very low heat until you’re ready to serve, however I do recommend serving shortly after glazing otherwise it will start to solidify at room temperature.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: side dish
- Cuisine: vegetarian, roasted vegetable