Roasted Beets and Parsnips

Name: Roasted Beets and Parsnips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 mediums unpeeled beets, trimmed and cut into quarters; 1 teaspoons About freshly ground black pepper; 1 Tbsp fresh tarragon (or rosemary), divided; 1 Tbsp fresh thyme leaves, divided; 59 milliliters olive oil; 8 to medium parsnips, peeled, trimmed, and cut in half lengthwise; 1 teaspoon About Alaea Hawaiian red sea salt

Roasted Beets and Parsnips is a gluten free, primal, and whole 30 recipe with 8 servings. One serving contains 197 calories, 3g of protein, and 7g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in approximately 45 minutes. If you have thyme leaves, alaea hawaiian sea salt, tarragon, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to

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Oven

Place beets on a large baking sheet and drizzle with about 2 tbsp. oil, turning to coat.

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Beet

Cooking Oil

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Baking Sheet

Place parsnips on another large baking sheet and drizzle with about 2 tbsp. oil, turning to coat.

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Parsnip

Cooking Oil

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Baking Sheet

Sprinkle with about 2/3 of herbs and pepper.

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Pepper

Herbs

Roast beets 10 minutes.

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Beet

Add sheet of parsnips to oven and roast 30 minutes, or until parsnips are golden brown and beets are tender when pierced with a sharp knife (remove in batches if some pieces take longer to cook).

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Parsnip

Beet

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Knife