5 small beets
3 big carrots
2 parsnips
1 fennel bulb
2 tablespoons avocado oil
½ teaspoon sea salt
Preheat oven to 425 degrees. Rinse and scrub beets, carrots, and parsnips. Chop vegetables into 2-inch pieces and finely chop fennel bulb. Lightly coat vegetables with oil and sea salt and transfer to a baking dish. Bake covered for 30 minutes. Uncover and bake for 15 minutes.
