parsnips - julienned
cayenne or hot paprika (optional)
Julienne your parsnips, which means cut them into cute little matchstick shapes (but slightly bigger than a match stick; you can google and see a video if it's confusing). Put them in a ziplock bag and toss in olive oil until they're all coated. Spread out on your pan (hopefully you're putting a silpat under these); dust with salt, garlic, and paprika. Put into a 425 degree oven (I use a convection toaster oven) for 15 - 25 minutes.
I like mine cooked well so they dry out a touch so I go for about 25 but the ends get a little burnt which I really like. I also like to shake them about every 5 minutes and turn the pan if the back ones are cooking too fast. Dave says they get too "parsnipy" tasting if you don't use enough olive oil.