1 pound Red Dog Farm Parsnips and/or Carrots, peeled, cut into about 3 x 1/2″ strips
1/2 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large Garlic clove, minced
1 ½ tablespoons olive oil
Kosher salt, freshly ground pepper
1/4 teaspoon (or more) ground cumin

Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.