Beets, carrots parsnips

BEET-CARROT-PARSNIP-FENNEL EXTRAVAGANZA

/ Food / By

PREP TIME: 10 minutes

 COOKING TIME: 45 Minutes

 SERVINGS: 6

INGREDIENTS:

• 5 small beets
• 3 large carrots
• 2 parsnips
• 1 fennel bulb
• 2 tablespoons olive oil • 1/2 teaspoon sea salt

DIRECTIONS:

  1. Preheat oven to 425°F. Chop beets, carrots, and parsnips into 2-inch pieces. Finely chop fennel bulb.

  2. Mix vegetables with oil and sea salt. Transfer to baking dish.

  3. Bake uncovered for 30 minutes.

  4. Cover and bake for another 15 minutes.