Step 1

Preheat oven to 400°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.

Step 2

Meanwhile, heat chiles de árbol or crushed red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.

Step 3

Drizzle chile-honey butter over parsnips and toss to coat.

Step 4

Transfer to a serving platter. Season with sea salt. Taste. Add more sea salt as necessary.