Tuscan Roasted Root Vegetables

Serves 6-8

1 tbsp District Spice Tuscan or Tuscan Heat blend
1 beet, diced
2 carrots, diced
1 rutabaga, diced
1 turnip, diced
2 tbsp olive oil (for crispier) or coconut oil (for softer/sweeter)

Heat oil in a deep pan. Add vegetables, stirring occasionally, until beets start to caramelize (slight blackening).

Add District Spice Tuscan blend, and stir until spices are slightly toasted.  Remove from heat, and serve.

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