Ingredients:
1 pound Parsnip, peeled, cut into about 1/2-inch strips
1 tablespoon finely chopped fresh Rosemary
1 large Garlic clove, minced
3 tablespoons Olive oil
Sea salt
Freshly ground Pepper
1/2 teaspoon ground Cumin
Directions:
Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet
Season with salt and pepper and toss to coat. Spread out in a single layer
Scatter rosemary sprigs over. Roast for 10 minutes;
Turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer
Sprinkle 1/2 tsp. cumin over. Season to taste with salt and pepper
