1½ teaspoon Herbs de Provence, Italian seasoning, or other dried herb mix
1 teaspoon kosher salt
chopped parsley for garnish
Directions
Preheat the Oven to 400 degrees Fahrenheit
Given that parsnips are higher in natural sugar than carrots it is important to know that they can burn more easily. Therefore, the oven is heated to 400 degrees Fahrenheit.
Peel, Cut, and Season
Peel all the skin off before cutting.
Then cut the parsnips into 2-3 cm thin slices. You can use more fancy cutting approaches like an oblique cut if your familiar with it or want to learn new cooking styles (as you already went on the adventure of making roasted parsnips).
Now place the pieces in a bowl and toss with olive oil, salt, and seasoning. There is no right or wrong how much you use of each but probably not too much and not too little is the way to go. Use the seasoning you like, but we would recommend Greek seasoning, Italian seasoning, or Herbs de Provence.
Roast
Place and spread the parsnips on a baking sheet in a single layer. Wait until the oven is heated to 400 degrees Fahrenheit and then put the baking sheet into the oven.
Depending on the size of the pieces, the roasting time will be in between 25-35 minutes. To test, just stick a fork into a piece and if you can do that easily with a little resistance your parsnips are ready to be eaten.
Stir the parsnips a few times to make sure all sides will be delicious and not burned.