Here's another one that works great for a lot of root veggies, including turnips, rutabagas and Jerusalem artichokes, but mostly in fall.
Roasted Root Medleylots of ingredients but very easy. Perfect to accompany roasted poultry or pork and cranberry sauce
1 large squash or 4 cups pumpkin, peeled and cubed
2 large white potatoes or sunchokes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium red pepper, julienned
2 medium turnips, cubed
2 medium rutabagas, cubed
1 small onion, quartered
12 whole garlic cloves, peeled
1 t salt
1 t garlic powder
t pepper
cup olive oil
1-2 T rosemary
In large bowl, toss all ingredients until well coated. Arrange in baking pan. Bake uncovered at 425 for 20-30 min or until tender.