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.