Roasted Carrots and Hakuri Turnips

-Preheat your oven to 350 degrees.

-Peel 1 bunch of carrots and cut into ½ inch long, half moon sized pieces.

-Cut 1 bunch of Hakuri turnips into ½ inch size pieces.

-On a large rimmed baking sheet, toss carrots and turnips with the following:

2 TBS extra virgin olive oil

½ tsp dried thyme

1 tsp sea salt

1/8 tsp black pepper

-Spread in a single layer.

-Roast vegetables until tender, tossing once or twice, about 1 hour.

-If vegetables begin to stick to the pan, sprinkle with water and loosen with a spatula.

-Serve hot.