Honey-Roasted Belgian Endives And Parsnips

By Saveur
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12 small parsnips, peeled, tops and tails trimmed

6 medium-size Belgian endives

4 tbsp. unsalted butter

1 1/4 cup 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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