| 5 | 70 | 120 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 4 |
| 5 medium | Carrots (cut into 1-inch pieces) |
| 3 beet(s) | Beets, raw (peeled, cut into 1-inch pieces) |
| 3 parsnip(s) | Parsnip (cut into 1-inch pieces) |
| 1 small | Rutabaga, Swedish turnip, raw (peeled, cut into 1-inch pieces) |
| 1 pinch | Sea Salt |
1. Preheat oven to 400 degrees.
2. Combine the carrots, beets, parsnips, and rutabaga in a bowl and coat with salt.
3. Transfer to a baking dish and bake until soft and browned on the outside, about 1 hour. Make sure to stir a couple of times while cooking.
Serve warm and enjoy!
Can use any vegetables like peppers, onions, garlic, or fennel; but no starches like potatoes or sweet potatoes.
| Vegetables | 3.5 |
