Beet–Carrot–Parsnip–Fennel Extravaganza

 

Prep time:                10 minutes

Prep notes: 

Cooking time:       45 minutes

Yields:                    6 people

 

Ingredients: 

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

Directions: 

• 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.