Preheat oven to 200C

Wash and peel, halve the large ones lengthways 

Boil for 4 minutes

While the parsnips are boiling prepare your rosemary. I use 1 very generous tbsp of fresh rosemary and I like to mix it up by having a few whole leaves and the rest finely chopped. 

Place on baking tray, cover evenly with your goo, seasonings (a pinch of salt and pepper, to taste) and rosemary.

Roast for circa 40 mins, until golden and crisp 

Serve immediately. Enjoy!