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

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.