1 lb green beans, trimmed
1 bunch Carrots, sliced
1 bunch Hakurei Turnips, roots only, sliced
2 tablespoon olive oil
1 teaspoon kosher salt
12 teaspoon fresh ground pepper

Peheat oven to 400°F. Wash and prepare vegetables and put on a baking sheet.

Drizzle with olive oil. Sprinkle with salt and pepper to taste. Use your hands to be sure all the veggies are evenly coated and spread them out into 1 layer. Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.