Yields1 Serving

 2 lbs Parsnips, peeled and cut into 2" pieces
 2 tbsp Extra-Virgin Olive Oil
 1 tsp Dried Oregano
 Salt, to taste
 Black Pepper, to taste
 Red Pepper Flakes, to taste

1

Preheat the oven to 425 degrees.

2

Spread parsnips on a large baking sheet and be sure not to overcrowd (use two if you run out of space).

3

Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes, to taste.

Toss to coat.

4

Roast parsnips for about 30 minutes, tossing halfway, until the parsnips are golden and easily pierced with a fork.

5

Serve and enjoy!

Ingredients

 2 lbs Parsnips, peeled and cut into 2" pieces
 2 tbsp Extra-Virgin Olive Oil
 1 tsp Dried Oregano
 Salt, to taste
 Black Pepper, to taste
 Red Pepper Flakes, to taste

Directions

1

Preheat the oven to 425 degrees.

2

Spread parsnips on a large baking sheet and be sure not to overcrowd (use two if you run out of space).

3

Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes, to taste.

Toss to coat.

4

Roast parsnips for about 30 minutes, tossing halfway, until the parsnips are golden and easily pierced with a fork.

5

Serve and enjoy!

Roasted Parsnips