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Roasted Parsnips with Parsley
- 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
Directions:View on Bon Appetit
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