1 ½ teaspoonherbs de province, Italian seasoning or other dried herb mix
1 teaspoonkosher salt
Preheat oven to 400 degrees F.
Peel parsnips and cut into 1-inch chunks. Toss with oil, herbs and salt in a
large bowl.
Spread out on a large rimmed baking sheet in a single layer. Roast, stirring
once or twice, until the parsnips are tender in the center and browned
in spots on the outside, 25 to 30 minutes. Transfer to a platter or plates and
garnish with parsley.
