AHH, PARSNIPS!
Considered the carrot’s humble sister or funky cousin, this often overlooked vegetable deserves her turn in the spotlight. This elongated root stores well and turns sweeter after enduring hibernal frosts (but then again, don’t we all?). When shopping, avoid parsnips that are limp, shriveled, split, or spotted brown, and seek roots between 6 and 10 inches long. Larger ones may have an unpleasant woody core. Parsnips wrapped in a slightly damp paper towel can last up to three weeks in the fridge. And when preparing, submerge your cut pieces in a bowl of cold water mixed with a splash of lemon juice to keep them from oxidizing before cooking.
Ingredients
- 2 pounds parsnips, halved (or quartered if large) and cut into 3-inch lengths*
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½ teaspoon crushed red pepper flakes (or to taste)**
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Flaky sea salt, such as Maldon, for finishing
Instructions
Preheat oven to 400 degrees F. Toss parsnips and oil on a rimmed baking sheet (parchment-lined for easy cleanup); season with salt and pepper. (For every pound of parsnips, I use 1 teaspoon kosher salt. Parsnips can handle salt.)
Roast parsnips for 20 minutes. Flip, and roast for another 10 minutes or until the parsnips are deeply golden in spots.
Meanwhile, heat crushed red pepper flakes, 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. Transfer to a serving platter. Season with sea salt. Taste. Add more sea salt as necessary.
* I don’t peel my parsnips or carrots anymore, but do so if you wish. Peeling removes much of the flavor and nutrients.
** 1/2 teaspoon crushed red pepper flakes is quite spicy, so use 1/4 teaspoon if you are sensitive to heat.
