Roasted Parsnips with Lemon and Herbs
1 pound parsnips, peeled and julienned
2 tablespoons fresh lemon juice
1 tablespoon olive oil
½ teaspoon black pepper
¼ teaspoon kosher salt
¼ cup chopped fresh parsley
1 tablespoon of chopped dill
1 tablespoon of chopped chives
1 lemon, sliced into wedges
Place a rimmed baking sheet in oven prior to preheating. Warm the oven to 500F.
Combine chopped parsnips, lemon juice, olive oil, pepper, and salt in a mixing bowl. Toss until all parsnips are evenly coated. Remove your baking sheet from the oven and arrange the parsnips in a single layer.
Bake in preheated oven until tender and browned, about 10 minutes. Toss with parsley, dill, and chives or whatever herbs best suit you palate.
Serve with lemon wedges.