Basic Roasted Parsnips
- Freshly ground black pepper
- ½ tsp. kosher salt; more to taste
- 1 to 3 Tbs. extra-virgin olive oil
- Fresh lemon juice (optional)
- 1 lb. parsnips, peeled
Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Halve the parsnips crosswise, to divide the thick and thin ends from each other. Halve or quarter the thick ends lengthwise, then cut all segments crosswise into 2-inch len...