Serves 3.

1 pound Red Dog parsnips
2.5 tablespoons butter
2 cloves garlic, pressed
1/4 tablespoon minced fresh rosemary, or any other fresh herbs that you prefer/have on hand
Salt to taste
Freshly ground black pepper to taste
1/8 cup chopped fresh parsley
Crushed red pepper flakes for garnish (optional)

Preheat oven to 450˚F.

Wash and peel the parsnips. Chop them into pieces approximately the size of carrot sticks. (You may need to chop them in half lengthwise two or three times.) Chop these sticks in half. Spread out the parsnips on a large rimmed baking sheet. Set aside.

Melt butter in a skillet set over medium heat. Stir in the garlic and cook for 20 seconds or until fragrant. Remove from heat and stir in the rosemary.

Pour the garlic butter over the parsnips. Season with salt and pepper and toss to coat. Spread parsnips out in a single layer. Roast for 10 minutes. Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.

Remove from oven. Taste for salt and pepper, and adjust accordingly. Garnish with parsley and pepper flakes. Serve.