Wash and peel the parsnips and slice them into very thin 3-inch strips.
Transfer to a large bowl and add the oil, garlic, rosemary, salt, and pepper.
Toss until evenly coated, then transfer to 2 baking sheets. You can line it with parchment paper if you wish.
Cook for 10-15 minutes on the top rack, then stir them, rotate pans, and roast for another 10-15 minutes until cooked. Turn the oven down to 350°F if they look like they're burning.
Notes:
You can line up the strips in single layers on the baking sheet but it isn't necessary because they're so thin. I've done it both ways and they turn out the same.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/11/shoestring-parsnip-fries-with-garlic-rosemary/