Another tasty way to prepare my stash of parsnips is to roast them. Parsnips are super sweet and full of flavor when roasted. I mixed them with some other roots including onions, carrots, garlic, and huckleberry potatoes (a pink heirloom potato from Oregon). The exact quantities were determine a bit by what I had on hand (I probably would have added a few more carrots and another onion). Douse with olive oil, salt, and pepper and then roast in a medium oven.