Spicy Honey Glazed Parsnips

If you’re looking to spice up your Thanksgiving these honey glazed parsnips are the perfect combination of heat and sweet and best of all parsnips are still available from our local farmers. Preheat your oven to 450, wash about 2 pounds of parsnips thoroughly, then halve and cut them into two inch lengths and toss with some olive oil and kosher salt. Roast for approximately 45 minutes.

In a small pot heat two tablespoons of butter, a half a teaspoon of chili flakes, and a tablespoon each of cider vinegar and honey for five minutes stirring occasionally. When your parsnips are browned and tender simply toss with the honey glaze until well coated.

And if you’re tight for oven space you could prepare these earlier in the day and reheat while you’re carving the turkey. The quantities I’ve used here will serve five.