Ingredients

• 2 lb parsnips
• 1 tablespoon coarsely chopped fresh sage
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Put oven rack in lower third of oven and preheat oven to 450°F.
2. Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.