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.