Roasted Root Vegetables



1 pound red-skinned potatoes, unpeeled, washed well, cut into 1-inch pieces
1 pound Chiogga beets, tip and root top cut, washed, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound turnips, peeled, cut into 1-inch pieces
2 red onions, skinned, cut into 1-inch pieces
2 tablespoons chopped fresh rosemary or thyme
1/2 cup sunflower or olive oil
8 garlic cloves, peeled

Preheat oven to 400°F. Place 2 half sheet pans or cookie sheets in oven. Buy heating the pans first, it will prevent sticking of vegetables. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets for even cooking. Add 4 garlic cloves to each baking sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30 minutes longer or until you can easily pierce the vegetables with a paring knife.

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