Prep Time: 5 minutes
Cooking Time: 45 minutes
Yields: 4 servings
Ingredients: 3 big carrots
5 small beets
2 parsnips
1 fennel bulb
2 tablespoons olive oil
1/2 teaspoon sea salt
Directions:
1. Scrub all the vegetables.
2. Preheat oven to 425 degrees.
3. Chop vegetables into two-inch pieces and chop fennel bulb finely.
4. Mix vegetables with oil and sea salt. Transfer to a baking sheet/dish.
5. Bake covered for 30 minutes. Uncover and bake for 15 more minutes.
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