2 1/2 Pounds Rutabagas, peeled, cut into 1-inch cubes.
2 Pounds Onions, cut into 1-inch Chunks
1 Pound Carrots, cut into 2-inch-long pieces
1 Pound Orange-Flesh Sweet Potatoes (Yams), cut into 1-inch cubes
30 Garlic Cloves, unpeeled
14 Fresh Sage Leaves or 1 Tbl dried, crumbles
7 Sprigs Fresh Rosemary or 1 Tbl. dried, crumbles
Salt & Pepper
Preheat oven to 450 degrees F. Place 2 heavy large roasting pans in oven and heat 15 minutes. Remove from oven. Add 1 Tbl. olive oil to each pan. Add half of vegetables, garlic and herbs to each pan. Drizzle 2 Tbl oil over vegetables in each pan. Season with S & P. Roast vegetables until tender with pierced with fork, stirring occasionally, about 1 1/4 hours.