Peel the parsnips, trim off the root end, and cut them in half, crosswise. Then cut into wedges. Try to get most of the pieces somewhat similar in size. Parsnips are naturally not uniform in shape, so don't kill yourself over it. Pile the parsnips into a large mixing bowl.
Whisk together the oil and honey in a glass or small bowl and then drizzle over the parsnips. Use your hands to give them a good tossing, making sure every part of the parsnips are coated with the honey/oil mixture.
Turn the parsnips onto a very lightly oiled baking sheet and spread them out evenly. If you decide to double the recipe, use two pans, you don't want to crowd the parsnips or they won't roast, they'll steam.
Roast the parsnips for about 30 minutes, stirring and rearranging them a few times during the baking.
When the parsnips are golden brown and tender, remove them from the oven and serve immediately, sprinkled with salt, pepper, and lots of fresh parsley.
https://theviewfromgreatisland.com/minimal-monday-honeyed-parsnips/ November 24, 2014