Category: Vegetables
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 6 servings
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.
Too Busy To Do It Yourself?
Try My Organic Superfood Bars!
No added sugar? Check. Vegan? Check. Non-GMO? Check. Gluten-free? Check. Grain-free? Check. Paleo? Check. Provides clean-burning fuel? Check. Free of common allergens? Check. Helps suppress sugar cravings? Check. Contains MCTs? Check. Stash one in your bag or in your desk and you can avoid the vending machine!
Try My Thank You Bars!
Packed with muscle building whey protein? Check. No added sugar (small amount of stevia)? Check. Non-GMO? Check. Gluten-free? Check. Grain-free? Check. Paleo? Check. Provides clean-burning fuel? Check. Helps suppress sugar cravings? Check. Contains MCTs? Check. Try them refrigerated! Stash one in your bag or in your desk and you can avoid the vending machine!