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

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

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

For original recipe go to: http://www.integrativenutrition.com/recipes/recipedetail.asp?RecipeID=268