Roasted Beets and Parsnips Recipe – Sunset Magazine

Ingredients

• 8 small to medium parsnips, peeled, trimmed, and cut in half lengthwise
• 4 medium unpeeled beets, trimmed and cut into quarters
• 1/4 cup olive oil
• 1 tablespoon fresh tarragon (or rosemary), divided
• 1 tablespoon fresh thyme leaves, divided
• About 1/2 tsp. freshly ground black pepper
• About 1 tsp. Alaea Hawaiian red sea salt*