Step 1

Preheat the oven to 375F.

Step 2

Wash and peel the parsnips, beets and squash. Trim as needed and slice into very thin circles using a mandolin slicer or knife. Try to get these as uniform as possible.

Step 3

In separate bowls (ie beets in one bowl, squash in another etc), toss the vegetables in a little olive oil and lemon juice. Sprinkle generously with fresh herbs, as well as a little sea salt and black pepper.

Step 4

Arrange the vegetables in a baking dish (mine is small – 10×6″), lining up a few slices of each type at a time. Use your fingers to stuff any leftover herbs in between slices.

Step 5

Put the dish in the oven and roast for 40-45 minutes. If you want the tops to be a bit crispy, broil for the final 1-2 minutes of cooking.