MAKES 10 SERVINGS Harvested from the delicious pages of the Chronicle's food section, this side dish is sure to be a hit with the vegetable lovers. If you have any other root veggies in the fridge, feel free to add those too 6 very small yellow onions, peeled and quartered 3 small leeks (white part only), cleaned and cut in half lengthwise 1 small fennel bulb, cut into 8 wedges 3 tablespoons of olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bunch sage, stemmed 1/2 bunch thyme sprigs 3 small turnips, peeled and cut into 1-inch pieces 4 small parsnips, peeled and cut into 1 1/2 inch lengths 3 small carrots, peeled, quartered and cut into 1 1/2 inch pieces 1 medium winter squash, peeled and cut into 1-inch pieces 1 small sweet potato, peeled, and cut into 1-inch pieces 8-10 garlic cloves, peeled 1. Preheat oven to 425. Prepare two cookie sheets with tinfoil. 2. Combine onions, leeks and fennel in a large bowl. Add 1 1/2 tablespoons oil, 1/4 teaspoon each salt and pepper, and half of the sage and thyme. Toss until well combined. Portion onto a cookie sheet. 3. Using the same bowl, combine turnips, parsnips, carrots, pumpkin and sweet potato. Add 1 1/2 tablespoons oil and the remaining salt, pepper, sage and thyme. Toss gently, but completely. Spoon onto a cookie sheet, spreading all vegetables into an even layer (this is important for even cooking). 4. Place 1 cookie sheet on top rack and the other on the middle rack of oven. Roast for 15 minutes. 5. Toss garlic with remaining oil. Add half the garlic to each pan of partially roasted vegetables. Return vegetables to oven, switching positions of the cookie sheets. Roast until vegetables are well caramelized, about 10 15 minutes. 6. Remove from oven. Take out thyme and gently pull each between your thumb and forefinger, letting the leaves fall back into the vegetables. Discard stems. 7. Serve vegetables immediately.