Toss all the ingredients together in a large bowl. Turn out onto a rimmed baking sheet and spread in an even layer.
Roast in the oven for about 30 minutes or until the bottoms form a golden brown crust. Use a thin, metal spatula to flip the wedges. Continue roasting until the potatoes and parsnips are golden and crusty all over and soft on the inside, another 30 minutes or so.
Nutritional values are based on one of four servings.