Wash and peel the parsnips, and then cut them into strips as photographed (approximately the same size and shape as fries).
Remove stems, and dice the rosemary into very small pieces.
Combine all spices and parsnips in a large bowl, and mix thoroughly to coat all parsnip pieces.
Spread coated parsnips on a baking sheet.
Bake at 400 degrees for 20 minutes, and then flip parsnips and bake for another 15 minutes. Check parsnips in final 5 minutes for readiness.
Red pepper flakes: Optional and to taste. This amount of chili pepper flake is not too spicy. It's easy to add more after cooking if you are not sure. Or dip in or drizzle some hot sauce to add more heat! If you like your roasted vegetables crispier, lengthen the cooking time. I'm also trying to reduce the amount of "char" in my diet, so these are crispy but not too caramelized as a result. If you have a dog, save the parsnip peels for adding to homemade dog biscuits!