Roasted Parsnips with Parsley
['2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices', '2 tablespoons extra-virgin olive oil', '1 teaspoon coarse kosher salt', '2 tablespoons (1/4 stick) butter', '2 teaspoons finely chopped fresh Italian parsley']
Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.
Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.
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