Ingredients

• 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

Instructions

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.
2. Meanwhile, heat chiles de árbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
3. Drizzle chile-honey butter over parsnips and toss to coat.