If your parsnips are wide at the root end, cut chunks in half lengthwise for even cooking. Be careful not to crowd veggies in the pan--it will hinder their browning. Use two pans, if necessary, to prevent crowding.
Combine all ingredients in a shallow roasting pan or broiler pan; toss well, and spread in a single layer. Roast at 475º for 30 minutes, stirring after 25 minutes.
Christmas with Southern Living 2004