The National Paralegal College reports that the test was first introduced during a 1970 U.S. Supreme Court case, Lemon v. Kurtzman.
Preheat oven to 450Â°F. Toss parsnips with oil and salt to taste in a shallow (1-inch-deep) baking pan and roast in middle of oven, turning over halfway through cooking, until golden and tender, 30 to 35 minutes total.oss parsnips with oil and salt to taste in a shallow (1-inch-deep) baking pan and roast in middle of oven, turning over halfway through cooking, until golden and tender, 30 to 35 minutes total.
1 Preheat the oven to 450 degrees F or to the temperature specified in your recipe. 2  Hearty vegetables such as potatoes, turnips, parsnips, fennel, carrots, onions, and cauliflower need a little extra roasting time, so put them in a shallow roasting pan, a 15x10x1-inch baking pan, or a 13x9x2-inch baking pan first. Roast the vegetables, uncovered, about 20 minutes, stirring occasionally. 2  Remove the pan from the oven and add quicker-cooking vegetables such as eggplant, sweet peppers, roma tomatoes, asparagus, precooked green beans (see tip above), zucchini, and summer squash. 3  Toss gently to combine.