Parsnips are very similar in appearance to carrots - though they're not in the same family of vegetables. They have a slightly sweet flavor, but they're actually a bit savory and work great in this recipe.
Preheat the oven to 400°F [200°C].
Coat a large baking pan with vegetable oil or cover with aluminum foil.
In a large resealable plastic bag or a big bowl, mix the cornmeal, vegetable oil, garlic powder, dill, black pepper, and cayenne. Add the parsnips. If using a bag, close and shake; if using a bowl, mix with your hands until the parsnip fries are coated with the cornmeal mixture.
Transfer the coated parsnips to the prepared baking pan, laying them out in a single layer.
Bake until crispy, 20 to 22 minutes, flipping halfway through.
Variation: Want a healthful topper for your next barbecue? Use a peeler to make long ribbons from the parsnips instead of fries, yielding about 2 cups [240 g]. Bake as directed until crispy, 8 to 10 minutes. Enjoy them like onion rings.