There’s nothing like fresh roasted vegetables.
Both beets and parsnips have a unique and distinguished flavor – beets taste like harvesting vegetables in the garden on a balmy summer morning, parsnips like sipping lemonade on the wraparound porch as the sun sets. When they’re put together with olive oil and the springy flavors of thyme and sage, nothing can get you closer to summer. Which is just what I need right about now. These roasted roots are a perfect addition to any meal. We ate them with steak and forbidden black rice.
Thyme and Sage Roasted Beets and Parsnips
3 large beets
3 large parsnips
2 tbsp olive oil
1 tsp thmye (fresh or dried)
1 tsp sage (fresh or dried)
salt and pepper to taste
1. Slice beets and parsnips. Toss with olive oil, sage, and thyme. Spread on baking sheet and cook at 425F for 25 to 30 minutes, until well roasted.