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: 

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

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