This is such an easy and great accompaniment to just about anything – or even on their own as a snack. You can play with the different herbs and spices you add at the beginning (e.g. garlic or onion powder, paprika, even a bit of chipotle chili) and make the parsnips more or less “coated” – depending on your level of adventurousness and taste-burst level.
For 2-4 people you’ll need x4-6 Parsnips (peeled and cut into “chunky french fry” shapes), 1 Tbsp fresh rosemary (finely chopped), 1-2 Tbs olive oil, 1/2 tsp ground cumin, salt & pepper and 1 Tsp Vegetable shortening.
Preheat the oven to 425. Line a shallow backing pan with a layer of aluminum foul.
Gently toss the peeled and cut parsnips with the rosemary, olive oil, cumin and salt & pepper in a small bowl so that they are fully coated and all ingredients are combined. Set aside.
Once the oven is up to temperature, place the veg shortening into the baking pan and place it in the oven. Once the shortening has fully melted (about 2 mins), carefully tilt the baking pan to ensure the entire surface is covered.
Place the parsnips evenly through the baking dish and place in the oven for about 10-12 mins. Turn them gently once with a spatula or tongs and return to the over for another 10-12 mins of until golden on all sides.
Remove from the oven and place on paper towels to drain.
Serve with chicken, steak, seafood or grilled vegetables.