> 1 1/2 lbs small fresh beets
> 4 tbsp olive oil, divided
> 2 lbs parsnips
> 1/2 cup hazelnuts, toasted
> 2 tbsp finely chopped dill
Preheat oven to 425°F. Line 2 baking sheets with foil. Peel and cut the beets into thin wedges. Add to baking sheet and toss with 2 tbsp oil. Season with salt and pepper. Spread out in a single layer. Roast 35 min., until tender, stirring once halfway through.
Meanwhile, peel and halve each parsnip. Cut parsnips into wedges. Add to second baking sheet and toss with remaining 2 tbsp oil. Season with salt and pepper. Spread out in a single layer. In same oven as beets, roast parsnips 25–30 min., until tender, stirring once halfway through.
Finely chop the hazelnuts. To serve, toss vegetables with the dill and hazelnuts.