Recipe: Beet–Carrot–Parsnip–Fennel Extravaganza
Prep Time:
10 minutes
Cooking Time:
45 minutes
Yields:
6 servings
Ingredients:
5 small beets
3 big carrots
2 parsnips
1 fennel bulb
2 tablespoons olive oil
1/2 teaspoon sea salt
3 big carrots
2 parsnips
1 fennel bulb
2 tablespoons olive oil
1/2 teaspoon sea salt
Directions:
- Preheat oven to 425 degrees.
- Scrub all your vegetables.
- Chop vegetables into 2-inch pieces and finely chop fennel bulb.
- Lightly coat vegetables with oil and sea salt and transfer them to a baking dish.
- Bake covered for 30 minutes.
- Uncover and bake for 15 minutes.
