I think I like saying parsnips as much as I like eating them. Which is a lot. I saw this parsnip recipe on Bon Appetit and thought it would make the perfect side dish at Thanksgiving. I experimented with it first to make sure it made the grade. I mean we couldn’t have just any lame side dish next to the freakin awesome bird! Only delicious dishes will do. Easy prep is also required because there are a million other things to bake/prep in the kitchen. Well this one passed both tests with flying colors!
2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
1/4 cup olive oil
Salt and pepper to taste
1 teaspoon crushed red pepper flakes {less if you want to tone down the heat}
2 tablespoons butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Preheat oven to 450F. Toss parsnips and oil on a rimmed baking sheet, and season with salt and pepper. Roast parsnips for 30 minutes or until tender, tossing occasionally.
While parsnips are baking, heat remaining ingredients over medium heat in a small saucepan until butter is melted, stirring occasionally. Remove parsnips from oven. Drizzle with sauce and toss to coat. Enjoy.
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