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.
- See more at: http://www.theliveandbewellcoach.com/beet%E2%80%93carrot%E2%80%93parsnip%E2%80%93fennel-extravaganza#sthash.qjXsCreT.dpuf