Give the parsnips a good scrub and then peel and chop parsnips into evenly sized batons
On a roasting tray or in a large bowl, drizzle parsnips with 2 tablespoons of olive oil, salt and pepper. Toss to coat evenly.
Roast in the oven for 15 minutes, flip the parsnips, and cook for an additional 10 minutes.
Gremolata
Finely chop the parsley and chives. Rough chop the lemon peel.
Combine chopped herbs and lemon peel with red pepper flakes, honey, olive oil, salt and pepper. Stir well to blend. Taste for seasoning add more salt if needed.
Serve parsnips with the gremolata drizzled on top.
Notes
Tips for Best Results:
Cut parsnips in similar size pieces. This will help them roast evenly in the oven. Cut the larger parsnips in half lengthwise and then into batons. Smaller parsnips may just be cut into sections of their fully rounded state. Ultimately you want to cut the pieces into similar masses so that they all cook at the same rate.
The best way to lay out your parsnips for the oven is in a single layer on a rimmed baking sheet, do not crowd the pan. You want the natural sugars in the parsnips to brown and caramelize. If they are stacked on top of one another or too crowded, they will steam and you will miss out on all that caramelized goodness.
Storage and Reheating Instructions:
STORAGE - Leftover roast parsnips may be refrigerated in an airtight container for 5 days, I recommend storing the parsnips and the gremolata in separate containers.
REHEATING - Reheat in oven or countertop oven for 15 minutes at 250°. May also be microwaved. Take the gremolata out of the fridge and allow to come to room temperature, drizzle on the reheated parsnips.