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.