1. Preheat oven to 400°F. In a large bowl combine parsnips, oil and garlic pepper; toss to coat. Spread parsnips in a large baking pan. Cover tightly with foil. Roast 15 minutes.
2. Meanwhile, for the herbed butter, in a small bowl combine butter, chives, parsley and horseradish. Set aside.
3. Remove foil from pan; stir parsnips. Return pan to oven; roast, uncovered, 20 to 25 minutes more or until parsnips are lightly browned and tender.
4. Transfer parsnips to a large serving bowl. Add herbed butter; toss to combine. Serve warm.

Per serving: 190 calories, 10g fat, 4g saturated fat, 15mg cholesterol, 103mg sodium, 26g carbohydrate, 7g fiber, 2g protein