1 pound parsnips, peeled
2 tablespoons olive oil
1 teaspoon onion powder
¾ teaspoon garlic salt
⅛ teaspoon freshly ground black pepper
1 tablespoon minced fresh parsley
olive oil to drizzle
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Cut larger ends of parsnips in half lengthwise. Slice parsnips on the diagonal into 1/4-inch-thick slices and place into a bowl. Try and keep pieces about the same size. Drizzle with 2 tablespoons olive oil and sprinkle with onion powder, garlic salt, and pepper. Spread onto the prepared baking sheet in a single layer.
Roast in the preheated oven until parsnips are lightly caramelized and soft, 25 to 28 minutes, turning over halfway through cooking. Remove to a serving dish, sprinkle with parsley and lightly drizzle with oil. Season with additional salt and pepper, if desired.
