Roasted Root Vegetables

I don't even remember what magazine I cut this out of...maybe an old Vegetarian Times. This is a perfect earthy, autumn dish. Try serving it with a big salad or sauteed kale, crusty European bread, and glasses of red wine.

2 russet potatoes, peeled and cut into 1/3-inch pieces
2 sweet potatoes, peeled and cut into 1/2-inch pieces
2 turnips (or rutabagas), peeled and cut into 1/2-inch pieces (I sometimes skip this ingredient.)
4 beets, peeled and cut into halves or quarters, depending on size
2 onions, peeled and cut into quarters
6 garlic cloves, peeled and lightly mashed with the side of a knife
extra-virgin olive oil for drizzling
salt and pepper, to taste
fresh or dried herbs (like rosemary!)


Preheat the oven to 475 degrees. Put all root vegetables and the garlic cloves in an uncovered 9" x 13" roasting pan. Drizzle with olive oil over all and sprinkle with 1/2 t. salt (or to taste) and pepper to taste; mix to distribute oil, then sprinkle with herbs. Cook in the lower 1/3 of the oven for 45 minutes to an hour, or until browned. (A fork should easily pierce the white potatoes.)  Don't be alarmed if the beets turn almost black...it's normal. Every 20 minutes or so during cooking, remove the pan from the oven and use a spatula to scrape the bottom of the pan to loosen the starchy vegetables.  Adjust salt and pepper if needed, and serve.