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Beet–Carrot–Parsnip–Fennel Extravaganza

veggies-cutting-board

  • Prep time: 10 minutes
  • Cooking time: 45 minutes
  • Yields: 6 people
  • 5 small beets
  • 3 big carrots
  • 2 parsnips
  • 1 fennel bulb
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt

  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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