We did a few things differently, noted here in case they made a difference:
- Tossed the parsnips with the olive oil and chopped garlic, letting the mixture sit for 30+ minutes. We did this due to meal timing, but I noticed the parsnips seemed to absorb the oil, which may have led to their crisp texture.
- Salted the parsnips just before putting them in the oven. My theory was that if they were to sit with the salt, it would pull out their moisture, which we wanted to avoid.
- Changed pans mid bake. When we pulled the parsnips out to mix during the baking process, the garlic was dark brown. We moved the partially cooked parsnips to another pan and returned to the oven, discarding the "about to be burnt" garlic.