Recipes

Beet–Carrot–Parsnip–Fennel Extravaganza

Prep time :10 minutes
Prep notes :-
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.
Notes : -
Credit :-
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