An elegant and easy roasted vegetable side dish perfect for a weeknight dinner or entertaining.
Preheat oven to 350 o F. Bring a pan of salted water to the boil and cook parsnips until they have just started to lose their their firmness, approximately 10 minutes. Drain and place in a gratin dish. (I would slice them in chunks).
Halve the endives, or cut them lengthwise into four, depending on the size, remove as much of the bitter core as possible (without releasing the leaves) with a small sharp knife, and arrange in dish.
In a small pan, heat the butter, olive oil, honey, thyme and salt and pepper to taste until bubbling, and drizzle over the vegetables evenly. Roast for up to 20 minutes or until vegetables have begun to caramelize and soften. Sprinkle with the parsley and serve immediately.