Beet Carrot Parsnip Fennel Extravaganza

Prep Time: 5 minutes
Cooking Time: 45 minutes
Yields: 4 servings

Ingredients:
3 big carrots
5 small beets
2 parsnips
1 fennel bulb
2 tablespoons olive oil
1/2 teaspoon sea salt

Directions:

1. Scrub all the vegetables.
2. Preheat oven to 425 degrees.
3. Chop vegetables into two-inch pieces and chop fennel bulb finely.
4. Mix vegetables with oil and sea salt. Transfer to a baking sheet/dish.
5. Bake covered for 30 minutes. Uncover and bake for 15 more minutes.