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Steak With Roasted Parsnips, Tomatoes, and Scallions
- 1 1/2 pounds parsnips, cut into 2-inch pieces, halved or quartered if thick
- 1 pint cherry tomatoes
- 1 bunch scallions, trimmed
- 4 sprigs fresh thyme
- 1/4 cup plus 1 teaspoon olive oil
- 4 kosher salt and black pepper
Directions:View on Real Simple
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