Roasted Parsnips with Rosemary

Rosemary enhances the flavour of these little oven-baked parsnip fries. Serve this side with roast chicken, pork, ham or steak.

1½ lbs parsnips, peeled and cut into ½x2" pieces
2 Tbsp. extra-virgin olive oil
2 tsp. fresh rosemary, chopped
sea salt
black pepper, freshly cracked

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper.

Roast until tender and golden, about 20 minutes, turning halfway through.

Makes 4 servings.