Ingredients
1 pound carrots, peeled and trimmed
1 pound fingerling potatoes, scrubbed and cut lengthwise in halves
1 pound parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 medium onion, trimmed, peeled and halved, each 1/2 cut into quarters
1 whole head garlic, separated into cloves, unpeeled
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon sage
Salt
Freshly ground black pepper
Extra-virgin olive oil

Instructions
Preheat the oven to 400 degrees F.

Put all the vegetables and the herbs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.