2 pounds parsnips
1 tablespoon extra-virgin olive oil
1 ½ teaspoon herbs de province, Italian seasoning or other dried herb mix
1 teaspoon kosher salt
Preheat oven to 400 degrees.
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.
Enjoy as a snack between breakfast and lunch or as a side dish with dinner.