You can vary the veggies, but try to include at least one sweet vegetable (carrot, sweet potato, and parsnip) and one with a stronger flavor (turnip or rutabaga). The natural sweetness of the veggies and garlic develops with the slow roasting.
6-8 c. winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash (peeled and cut into 1-inch pieces or slices ½-inch thick)
2 Tbsp. oil
1Tbsp. dried or 3 Tbsp. fresh herbs such as rosemary, thyme, parsley, oregano
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 min into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 F until tender, 30-45 min, stirring occasionally. Season with salt and pepper. Serve with roasted garlic sauce.
Roasted garlic: Remove loose papery layers from outside of a whole garlic bulb but do not peel. Slice off top of the bulb, exposing the tip of each clove. Place on a square of aluminum foil and drizzle with 1 Tbsp. olive oil or just season with salt and pepper. Wrap tightly and bake alongside veggies until tender.
Roasted garlic sauce: Bake one head of garlic as directed. Squeeze soft roasted cloves into a small bowl, mash with fork, and stir in ¾ c. plain yogurt. (Try this sauce as a raw veggie dip.)