Beet-Carrot-Parsnip-Fennel Extravaganza
Prep Time: 10 minutes
Cooking Time: 45 minutes
Yields: 6 servings
Ingredients
- 5 small beets
- 3 big carrots
- 2 parsnips
- 1 fennel bulb
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
Instructions
- 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.