6 parsnips or carrots, peeled, cut into quarters lengthways (or more if your parsnips are particlarly large!)
1 tablespoon finely chopped fresh rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 teaspoon ground cumin
Preheat oven to 230°C. Mix parsnips, rosemary, garlic, and oil on a large baking tray. Season with salt and pepper and toss to coat. Spread out in a single layer.
Roast for 10 minutes then turn the parsnips and roast for another 10-15 minutes until tender and browned in spots. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired, then serve.