Honey-Roasted Belgian Endives and Parsnips | Saveur

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