Parsnips, peeled, halved and cut into 1 inch pieces
Turnips, peeled and cut into 1 inch pieces
Yukon gold potatoes, peeled and cut into quarters
Carrots, halved lengthwise and cut into 1 inch pieces
Yellow Onions, cut into 1 inch wide wedges
Sweet potato, peeled and cut into 1 inch pieces
8 leaves of fresh sage, slivered
3 Tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. honey, optional

In large greased roasting pan, combine vegetables and sage. Combine oil, salt, and pepper. Drizzle over vegetables and toss.

Roast, uncovered in a 425° oven for 30-35 minutes or until vegetables are lightly browned and tender, stirring occasionally. Drizzle with honey, stir gently. Bake 5 minutes more. Serve sprinkled with snipped sage.