His recipe is simple. Peel the parsnips, cut, and roast. Quarter large parsnips and slice out the woody center, but just cut small ones into inch and a half chunks. Toss them with olive oil on a baking sheet with a rim, and sprinkle with salt and pepper.
Roast at 425° for about 40 minutes, then combine two tablespoons of balsamic vinegar with two teaspoons of minced fresh rosemary, and drizzle over the parsnips on the baking sheet, tossing to spread.
Continue roasting for just a few minutes (Bishop says three). In the heat of the fray of Thanksgiving, I think ours got left in the oven over-long, but the resulting crunchiness may have contributed to their popularity. Tasty!