Recipe information
Yield
4 Servings
Ingredients
2
pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices
2
tablespoons extra-virgin olive oil
1
teaspoon coarse kosher salt
2
tablespoons (1/4 stick) butter
2
teaspoons finely chopped fresh Italian parsley
Preparation
Step 1
Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.
Step 2
Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.