Ingredients:

PARSNIPS, 3-4 cut into 3" or so pieces, and cut in half length-wise
RED &/OR GOLD BEETS, 1 bunch cut into 8 wedges length-wise living 2" of green stems 
1-2 TBSP OLIVE OIL
SALT to taste, I recommend MALDON

ROASTED ROOT
VEGGIES

Instructions:

Preheat oven to 425F.

1. Trim BEETS stems down, leaving 1-2 inches of leaf stems attached to beets.  Soak beets and PARSNIPS in water with a dash or two of distilled white vinegar, rubbing to remove any debri/dirt.  Remove and lightly dry.

2. On cutting board, trim the pointed end and any hair roots from beet bulbs and cut each bulb into 8 wedges.  Cut tops off the parsnips, and cut into two inch pieces, wedging into about 1/2" thickness pieces.

3. Transfer to roasting/baking sheet.  Drizzle OLIVE OIL and toss, top with SALT to taste.

4. Roast in oven for 15-20 minutes, toss, and roast for another 15-20 minutes. 

Bon appetit!

Makes for great meal prep sides or breakfast.