1 1/2 pounds baby parsnips, peeled; root ends trimmed 2 tablespoons thyme leaves 1 tablespoon chopped marjoram leaves 3 tablespoons olive oil Salt Freshly ground white pepper

Step 1 Heat the oven to 375 degrees. Leave the small parsnips whole, and cut the larger ones in half, so they will be uniform in size and cook evenly.

Step 2 On a shallow baking tray, toss the parsnips with the thyme, marjoram, olive oil, three-eighths teaspoon salt and white pepper to taste. Place the tray in the oven and roast until parsnips are tender, about 45 minutes.

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