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Spicy Honey-Glazed Parsnips

From: bonappetit.com
Some parsnips can have a woody core, which you’ll want to cut away before cooking.

2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
¼ cup olive oil
Kosher salt and freshly ground black pepper
2 chiles de árbol, crushed, or ¾ tsp. crushed red pepper flakes
2 tablespoons unsalted butter
1 tablespoonapple cider vinegar
1 tablespoon honey

Preheat oven to 450°. 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.

Meanwhile, heat chiles de árbol, 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.