Crispy Roasted Parsnips with Hot Honey

I usually kind of hate parsnips. They seem douchey. Don't they? Just eat a regular root vegetable. This recipe eases that visceral reaction. Parsnips look like vitamin D deprived carrots and they taste kind of like something between a sweet carrot and a starchy potato, which makes them an apt and slightly healthier sub for roast potatoes this Christmas season. So I concede on the annoyingness of parsnips, chalk my sentiments up to the typical smugness of the primary parsnip consumers, and think starting with this recipe they should get a reputational facelift. Would love your thoughts. 

crispy roasted parsnips with hot honey

Crispy Roasted Parsnips with Hot Honey

Serves 4 

 4 medium sized parsnips, washed, peeled and cut into 1 inch batons of about equal width

1 TB mustard powder (I use Colman’s)

2 TB flour

1 tsp kosher salt

¼ cup olive oil

2 TB honey

¼ - ½ tsp red pepper flakes

Preheat the oven to 425. Boil the parsnips for 4 minutes, then drain and allow to stand and dry for a few minutes. In a small bowl mix the flour, mustard powder and salt. Toss the parsnips in the seasoning a few times so they are coated. I do this straight in the strainer.

Divide the ¼ cup olive oil across two cookie sheets and put them in the oven for five minutes or so, so the oil gets hot. Once the oil is hot, spread the parsnips across the two cookie sheets with lots of space in between so the parsnips crisp and don't steam. You should hear a sizzle when the parsnips hit the pan. Stir them around a couple of times and then roast for 25-30 minutes, or until golden brown, turning them half way. 

In the mean time mix the red pepper flakes (to taste) in the honey and put in the microwave for 15 seconds so its really runny. 

Transfer parsnips to a serving dish, drizzle with hot honey and sprinkle liberally with flakey salt