Preheat the oven to 200°C/400°F. Add the oil to a large rimmed baking sheet and let it heat up.
Peel the parsnips and cut into strips/fries.
Boil a large pot of water, then add the chopped parsnips and par-boil for 4 minutes until slightly softened. Drain the parsnips very well.
Stir the parmesan, flour, rosemary and salt in a bowl, then add the drained parsnips and toss well to coat.
Very carefully, add the parsnips to the pan of hot oil and very gently stir to coat.
Roast for 25 minutes or until golden, turning or stirring halfway through.
Notes
Be sure to parboil the parsnips before roasting. This will help them to cook evenly and become nice and crispy on the outside.If you don't have any all-purpose flour (plain flour), you can use cornstarch or potato starch instead.When cutting the parsnips, try to make them all roughly the same size in order to ensure they all finish cooking at the same time.When handling the baking sheet with oil, make sure you are using an oven mitt or potholder to avoid burning yourself.If you want extra crispy parsnips, cook them for an additional five minutes. Just keep an eye on them so they don't burn.