2 lbs parsnips, medium, peeled—cut on diagonal into ½” slices
2 tbsp extra virgin olive oil
1 tsp coarse kosher salt
2 tbsp butter
Preheat oven to 450° F.
Toss first 3 ingredients in bowl. Spread parsnips in single layer on a rimmed baking sheet. Dot with butter.
Roast parsnips 20 minutes. Using tongs to turn parsnips; roast until browned and soft, about 15 minutes longer. Salt and pepper to taste.