Roasted Roots

Use this easy method for any root crop -- beets, parsnips, turnips, carrots, potatoes. Use one or many varieties.

Scrub veggies clean. Trim off stems, tap roots, eyes, etc., leaving skins on. Rub each one with olive oil and place in a roasting pan. Sprinkle with salt and crushed thyme and rosemary. Roast at 400°F for 30 minutes or until fork tender. Eat with skins and all for extra fiber.