Simple Roasted Fennel, Radishes & Parsnips

Ingredients

• 2 large parsnips, cut into 1-inch pieces
• 1 large fennel bulb, cut into 2-inch pieces, 3 tablespoons fronds reserved
• 1 medium red onion, cut into 2-inch pieces
• 2 cups quartered radishes
• 3 tablespoons Roche Bros. olive oil
• 1 teaspoon coarse sea salt
• ¼ teaspoon fresh cracked black pepper
• 3 garlic cloves, minced
• 2 tablespoons fresh lemon juice