Spicy Honey-Glazed Parsnips
['2 pounds parsnips, peeled, cut into 3" lengths, halved, or quartered if large', '1/4 cup olive oil', 'Kosher salt, freshly ground pepper', '2 chiles de árbol, crushed, or 3/4 teaspoons crushed red pepper flakes', '2 tablespoons unsalted butter', '1 tablespoon apple cider vinegar', '1 tablespoon honey']
Preheat oven to 450°F. 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.
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