Using a peeler, peel parsnip into thin strips. Toss with oil, salt and fresh pepper. Arrange in a single layer on a baking sheet. Bake at 400F until crisp, 10 to 12 min.
Whisk 2 tbsp oil with 1 tbsp apple cider vinegar and 1 tsp honey. Toss with equal amounts of julienned carrots and parsnips. Serve with sandwiches or burgers.