Ingredients
2 1/2 pounds parsnips, peeled, halved lengthwise, and cut into 2-inch lengths on the diagonal
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon honey
Preparation
Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.
