Must Eat : Parsnip Coins

I am going through this phase where I have to figure out how to cook every vegetable. When a friend suggested I try Parsnip,and then gave me one she had in her fridge,I couldn't refuse. I would describe it as a mix between a turnip and a carrot.

MY AWESOME PARSNIP COIN RECIPE
- cut pasnip into coins (as thin as you can,but its a little tricky with this dense root vegetable)
-put in a glass pan and drizzle with olive oil
- sprinkle some brown sugar and nutmeg on them.
- cook at 425 degrees until golden brown and tender
- EAT THAT SHIT!

You can treat carrots together and even cook em together. Although I find the carrots cook a little faster.