6 tablespoons olive oil
2 1/2 pounds rutabagas, peeled, cut into 1″ cubes
2 pounds onions, cut into 1″ chunks
1 pound carrots, cut into 2″ long pieces
1 pound orange-flesh sweet potatoes (yams), cut into 1″ cubes
30 garlic cloves, unpeeled
14 fresh sage leaves or 1 tablespoon dried, crumbled
7 sprigs fresh rosemary or 1 tablespoon dried, crumbled
Salt and pepper
Preheat oven to 450°
Place 2 heavy large roasting pans in oven and heat 15 minutes.
Remove from oven.
Add 1 tablespoon olive oil to each.
Add half of vegetables, garlic and herbs to each pan.
Drizzle 2 tablespoons oil over vegetables in each pan.
Season with salt and pepper.
Roast vegetables until tender when pierced with fork, stirring occasionally, about 1 1/4 hours.