Pre-heat oven to 425°. Place sheet pan in oven for 10 minutes to warm. Meanwhile, toss parsnips with olive oil and season well with salt and black pepper. Roast on the hot sheet pan until golden brown and tender. Remove from oven and toss with dressing and orange zest. Serve warm.
- Courtesy of Chef Caprial Pence
Tangy parmesan stars in this roasted root vegetable recipe.