Roasted root vegetables with sage and garlic

8 ounces rutabagas, peeled and cut into 1 / 2 -inch cubes or half-moons

8 ounces turnips, peeled and cut into 1 / 2 -inch cubes or half-moons

8 ounces carrots, peeled and cut into 1 / 2 -inch cubes or rounds

8 ounces parsnips, peeled and cut into 1 / 2 -inch cubes or rounds

8 fresh sage leaves

4 garlic cloves (do not peel)

Coarse salt and freshly ground pepper

4 1 / 2 teaspoons olive oil

Preheat the oven to 375F. Toss together all the ingredients; spread out in a roasting pan.
Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

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