Am I the only one here tasting parsnips for the first time?
I can hardly believe it myself! I keep eyeing these at the market. So I decided to try them. They are a good source of fiber and potassium. And to me, they taste like a cross between a potato and a carrot. Very mild, and subtly sweet, so I decided to sweeten them a little more with some honey and spice them up a bit with the addition of freshly crushed chiles de arbol.
Sweet and spicy!!!
Easy to throw together, there are just 3 main ingredients. Parsnips, chiles de arbol, and honey.
The chiles and honey combine with some butter and vinegar to make a sweet, spicy and tangy drizzling sauce!
This is a great little recipe to enjoy as a snack or an accompaniment to your weeknight dinner. I’m glad I finally added parsnips to my favorite root vegetable repertoire!
“In the spring, at the end of the day, you should smell like dirt.” Margaret Atwood
- 2 lbs of parsnips, peeled, cored and cut into 3 inch pieces
- 3 Tablespoons of olive oil
- Kosher salt
- Freshly ground pepper
- 1-2 chiles de arbol, crushed
- 2 Tablespoons of honey
- 2 Tablespoons of apple cider vinegar
- 2 Tablespoons of unsalted butter
- Preheat the oven to 450 degrees F.
- Toss the parsnips with the olive oil and place on a rimmed baking pan.
- Season with salt and pepper.
- Roast the parsnips, tossing occasionally until they are tender and golden brown in spots, about 25-30 minutes.
- While the parsnips are roasting, prepare the drizzle.
- Place the chiles, butter, vinegar and honey in a small saucepan over medium heat.
- Stir occasionally until the butter has melted.
- Drizzle the spicy honey mixture over the parsnips and toss to coat.
Support your local farmers!