while parsnips are roasting prepare chili honey thyme glaze.
add butter, honey, chili flakes, and thyme to a small sauce pan over medium low heat. melt, stirring to combine.
once everything is melted and it starts to simmer add 1 tbs apple cider vinegar and cook for one more minute. if you’re butter is unsalted add a pinch of salt, if it’s salted you can leave it out. turn off heat.
after 25 minutes remove parsnips from oven and toss. return to the oven for another 5-10 minutes, or until tender and deep brown in some spots.
once done remove from oven, and when ready to serve drizzle with glaze, toss, taste for salt and serve.
note on serving:
you can keep the glaze warm over very low heat until you’re ready to serve, however I do recommend serving shortly after glazing otherwise it will start to solidify at room temperature.