Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples

Preheat oven to 475 degrees. Role a rimmed baking sheet on the upper and decrease third racks.

In a substantial bowl, combine pumpkin, crimson onion, apple, turnips, and thyme. Add olive oil and season with impolite salt and pepper; toss to combine.

Prefer hot baking sheets from oven and divide vegetable and fruit combination evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring on occasion, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway thru baking.

Prefer baking sheets from oven and drizzle with vinegar; shake to combine. Switch to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and support.