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Beet–Carrot–Parsnip–Fennel Extravaganza


Prep time:                10 minutes

Prep notes: 

Cooking time:       45 minutes

Yields:                    6 people



5 small beets
3 big carrots
2 parsnips
1 fennel bulb
2 tablespoons olive oil
1/2 teaspoon sea salt


  • Preheat oven to 425 degrees.
  • Scrub all your vegetables.
  • Chop vegetables into 2-inch pieces and finely chop fennel bulb.
  • Lightly coat vegetables with oil and sea salt and transfer them to a baking dish.
  • Bake covered for 30 minutes.
  • Uncover and bake for 15 minutes.
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