Roasted Beets and Parsnips Recipe – Sunset Magazine
Roasted Beets and Parsnips
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
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*
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