• ½ pound sweet potatoes

• ½ pound turnips

• ½ pound beets

• 1/2 pound carrots

• 6 medium shallots peeled, or 1 large onion peeled and sliced into wedges

• 2 tablespoons extra-virgin olive oil

• 3/4 teaspoon kosher salt

• 2 tablespoons fresh rosemary needles

• 2 tablespoons fresh sage, minced

• 1 head garlic, broken up into cloves (with skin)

• 1/4 teaspoon freshly ground black pepper

Scrub the beets well, cut off the greens, and roast in the oven for about 45 minutes or until easily pierced by a fork. When easy to handle, slip off the outer skins and slice in half to make about ½ inch thick.

While the beets are roasting, peel and trim the turnips and sweet potatoes. If the turnips are small, cut them into wedges 1/2-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Cut the sweet potatoes in half lengthwise and then slice lengthwise 1/2 inch thick; cut slices into 1 1/2-inch sections.

Peel and trim the carrots. Cut the slender ends into 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/2-inch lengths.

In a 9x13-inch baking dish, toss the turnips, sweet potatoes, carrots and shallots (or onion) with the oil and salt. Roast for 25 minutes. Add the rosemary, sage and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 minutes. Add the cooked/sliced beets, toss well, and roast for another 5 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.