Ingredients:
• 2 pounds parsnips, peeled and cut into large matchsticks
• 1 large russet potato, peeled and cut into even wedges
• 1 tablespoon extra-virgin olive oil
• 1 ½ teaspoon Italian seasoning or other dried herb mix
• 1 teaspoon kosher salt
• 1/2 tsp ground black pepper
• chopped parsley for garnish
Directions:
• Preheat the oven to 425F.
• Place in a large bowl and toss with the olive oil, Italian seasoning, salt, and pepper.
• Evenly distribute the parsnips and potatoes on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize.
• Roast for about 20-25 minutes, until the vegetables are starting to turn golden brown on the edges. Toss them to redistribute, then roast for another 10-15 minutes, until tender and golden.
• Top with fresh chopped parsley
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