| 8 to 12 slender carrots, peeled and trimmed | 1 or 2 large beets, peeled and cut into thick wedges |
| 8 to 12 baby turnips, peeled | 1 whole head garlic, separated into cloves, unpeeled |
| 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves | 2 or 3 sprigs fresh rosemary, sage or thyme |
| 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch thick slices | Salt |
| 1 or 2 medium onions, trimmed, peeled and halved, each half cut into quarters | Extra-virgin olive oil |
| Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. If desired may substitute or add other root vegetables such as kohlrabi or celery root. |