- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Peel parsnips; cut into 2-in.(5-cm) long, 3/4-in. (2-cm) thick spears.
- Stir together Parmigiano Reggiano, turmeric, mustard, garlic powder, pepper and chili flakes. Toss parsnips with melted butter then toss with Parmigiano mixture until well coated. Arrange in single layer on prepared baking sheet.
- Bake 25 to 35 min. until golden brown, tender and crispy on the edges. Sprinkle with parsley to serve.
Tips: Use any leftovers in breakfast hash or omelettes or reheat and mash with milk and butter.