Digestive Wellness Expert

Beet–Carrot–Parsnip–Fennel Extravaganza


Prep Time

10 minutes

Cooking Time

45 minutes

Yields

6 people

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.