Roasted Turnips, Beets & Eggplants

Ingredients:

• 1 cup each chopped turnips, beets, and eggplant

• 1½ tbsp olive oil

• Salt, pepper, and thyme to taste

Directions:
Toss vegetables with oil and seasoning. Roast at 400°F for 25–30 minutes until caramelized.

Earthy, colorful, and grounding medly of roots.