2 1/2 lbs. parsnips
2 tbsp extra virgin olive oil
coarse-grain salt and pepper

Pre-heat oven to 425 degrees. Peel and slice parsnips, in matchstick fashion only a little larger like french fries. Keep pieces about the same size for even cooking. Toss parsnips with olive oil and seasoning to taste. Spread parsnips on two baking sheets, in a single layer. Roast them about 25 to 30 minutes until golden brown, turning midway through baking time.