Preheat your oven to 220c, fan-forced.
Start by slicing the parsnips in half down the middle. Slice them again down the centre into thin quarters. If you have any long straggly ends for some of the longer parsnips just cut them off and roast them up too. Basically you want a thickness similar to how you would roast regular potato or sweet potato wedges.
Place the cut parsnips onto a large baking tray. Sprinkle very liberally with salt and pepper and toss well with your hands to coat all of the parsnip wedges. Now add the extra virgin olive oil and toss again ensuring all the wedges are coated in the oil.
Arrange the parsnip wedges to ensure they are not overlapping each other (you may need two trays). Place in the oven to roast for 40 minutes, taking out after 3o minutes and turning the wedges over for even cooking so they brown well on both sides. The parsnip wedges are done when the are lovely and golden and the thin ends are super crispy. Personally I like to push them right to edge of starting to burn!