• 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


  1. 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.
  2. Bake 15 minutes and stir or flip. Then bake another 15 minutes.