Roasted roots

Ingredients

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

Method

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.

V / GF