The first time I made these they were too undercooked and too many. "Make fewer, cook longer", was Ed's advice. So for a company dinner the next night I cooked fewer and longer and the longer cooking shrunk the volume so I had even fewer than intended and every last piece was enjoyed.
Bottom line is 2 pounds serves 4-6.
Scrub well and peel only major blemishes:
2 pounds parsnips
Cut into strips about 3 inches long and 1/4 inch in cross section, then toss with:
2 t olive oil
2 T maple syrup
Place in flat oven proof dish, approximately 9 inches by 13 inches that has been brushed with olive oil and put in pre-heated 400 degree F oven. Roast for approximately 30 minutes, stirring every 10 minutes until parsnips are golden. While cooking at 400 degrees may result in a few dark tips, this temperature gives the parsnips a crispness that a lower oven temperature does not.