Parsnip-Carrot-Beet Bake

Parsnip-Carrot-Beet BakeINGREDIENTS2 large parsnips, sliced into thin disks3 large carrots, sliced into thin disks1 large beet (or 2 to 3 smaller ones), sliced into thin disks3 tablespoons agave nectarSea salt and fresh pepper to tasteMETHODPreheat oven to 350ºF.In a baking dish, layer the parsnips, carrots, and beets.In a small bowl, mix the agave with the salt and pepper, then pour the agave mixture evenly over the vegetables.Bake until the veggies become tender, brown, and crispy on the edges (about 25 minutes).Serve on a platter, family-style.SERVINGSMakes 2 to 4 servingsRecipe from Raw Food Life Force Energy by Natalia Rose