Easy. Easy. Easy. And yummy.
You want a really hot oven to properly roast. 400 degrees is ideal and, hopefully, you have an oven thermometer to verify that temperature.
Avoid crowding the pan. This means make sure each cut vegetable has a little elbow room.
5 parsnips, peeled and cut into cubes
1 T olive oil
1/2 T coconut oil
2 T dried herbs like Herbs de Provence
You want to cut the parsnips so the cubes are the same size. Uniformity of size will ensure they will cook evenly, at the same time.
For this dish, I use a cookie sheet with sides. You can also use a roasting pan.
In a large mixing bowl, mix the oils and dried herbs. Add the cut parsnips and mix with the oil so they are covered.
Spread out the vegetables onto the cookie sheet, so they all get exposed to the heat.
When the oven is good and hot, place the cookie sheet in the oven.
Every 10 minutes or so, stir the vegetables to move them around. They should be fully cooked in about 20-30 minutes.
Remove from the oven and season with salt.
You can roast most root vegetables this way — carrots, beets, yams even onions.