Roasted Roots Breakfast Hash

2 medium (or 3 small) sweet potatoes

3 small (or 2 large) parsnips

2 large carrots

3 Tbsp. avocado oil

1 1/2 tsp. kosher salt

1 tsp. onion powder

3/4 tsp. ground black pepper

1/2 tsp. garlic powder

1/2 tsp. dried thyme

4-8 large eggs (depending on how many you are serving and portions desired)

1. Preheat oven to 450 degrees F. 
2. Wash and dry very well the sweet potatoes, parsnips, and carrots. (I prefer not to peel the vegetables for this hash, both for the rustic look and the nutritional value!)
3. Dice the vegetables into 1/2-inch pieces and place in a large mixing bowl. 
4. Toss the diced vegetables in the avocado oil until evenly coated. Add all the spices - salt, onion powder, pepper, garlic powder, and thyme - and toss until evenly coated. 
5. Transfer the prepared vegetables to a large rimmed baking sheet, and arrange into a single, even layer. 
6. Roast the vegetables at 450 degrees for 30 minutes. 
7. Remove the roasted vegetables from the oven. While they cool slightly, cook 1-2 eggs per serving to desired doneness - from over-easy to fried hard, it’s up to you!
8. Serve roasted vegetables topped with cooked eggs.