- 2 lb. parsnips, peeled and cut into 2″ pieces
- 2 tbsp. olive oil
- 1 tsp. dried oregano
- Sea salt and black pepper to taste
- Pinch of crushed red pepper flakes
- Preheat oven to 425°. Add cut parsnips to a bowl and drizzle with olive oil and remaining ingredients. Stir to evenly coat. Place on large baking sheets, being sure to not overcrowd.
- Bake 15 minutes and stir or flip. Then bake another 15 minutes.