2 lb parsnips (or other root vegetable), cut into 1/2″ strips
3 tbsp. fresh rosemary
2 cloves minced garlic
salt and pepper
1 tsp ground cumin
Mix parsnips, rosemary, garlic, oil, salt and pepper. Lay in a single layer on a baking sheet. If you want additional rosemary, add whole sprigs. Roast for ten minutes at 450F. Sprinkle with cumin and serve.