4 T Olive Oil                                     2 lb  root vegetables*
1 T  rosemary (or thyme)chopped   1 head garlic minced

Chop 2 pounds of root vegetables of your choice. You can chose a variety or have just one. Preheat oven 425 °F. Place oil in large frying pan, low heat. Add vegetables (except garlic) and rosemary (or thyme). Sprinkle with salt and pepper and cook briefly. Stir to coat vegetables with oil. Place veggies in 9×13pan and place pan in oven.    
Bake 30 min, opening oven and stirring once or twice. 

Add garlic and stir. If vegetables are not brown, set temperature to 450 °F.        
Bake another 30 minutes, stirring every 10 min (until vegetables are tender and browned). 

*carrots, onion, garlic, potatoes, turnips, parsnips, sweet potatoes, potatoes