Prep: 1. Preheat oven to 450. 2. Peel parsnips and cut into 3 x 1/2" strips. 3. Chop 1 tablespoon of rosemary and mince garlic. Make: 1. Toss parsnips, chopped rosemary, garlic, and oil on a baking sheet. Season with salt and pepper. 2. Spread parsnips out and top with rosemary sprigs. 3. Roast for 10 minutes, then turn parsnips. Roast for an additional 10 minutes until parsnips are tender and brown. 4. Remove from oven and crumble rosemary leaves and discard stems, toss to coat. Top with cumin.