Skillet-Roasted Parsnips and Pears | America's Test Kitchen

Ingredients

• 3 tablespoons minced shallot
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 tablespoon honey
• 1/4 teaspoon table salt
• 1 pound parsnips, peeled
• 1/2 cup water
• 4 tablespoons unsalted butter, divided
• 1/2 teaspoon table salt
• 1 ripe but firm Bosc pear, halved, cored, and each half cut into 4 wedges
• 1/4 teaspoon pepper