Honey Roasted Belgian Endives and Parsnips
Ingredients
- 12 small parsnips, peeled, tops and tails trimmed
- 6 medium-size Belgian endives
- 4 tbsp. unsalted butter
- 1 1⁄4 cups olive oil
- 1 tbsp. honey
- 2 tsp. chopped thyme
- Maldon or other coarse sea salt
- Freshly ground black pepper
- 1 tbsp. chopped Italian flat-leaf parsley leaves
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