3-4 beets

3-4 mini onions

Small bag of roasted potatoes (about 10-12)

Fresh sage leaves, rosemary and thyme

Extra-virgin olive oil

Sea salt and freshly ground pepper

10 garlic cloves, peeled

1. Preheat oven to 400 degrees, with one rack in the bottom third of oven and one in the top third. Spray two large rimmed jellyroll pans with olive-oil spray. 

2. Wash all veggies. Cut roots off turnips, radishes, beets and onions. Peel them all, then chop into chunks of about an inch. Quarter the potatoes. 

3. Spread the veggies onto two pans.

4. Wash herbs and chop. Sprinkle onto veggies. Sprinkle both pans of veggies and herbs with olive oil, and then season with salt and pepper. Toss everything together and make sure the veggies are spread evenly across the sheets. 

5. Roast for 30 minutes. Add 5 cloves of garlic to each pan, then put back in oven putting the pan that was on the lower rack on the top rack, and vice versa. Roast for another 30 minutes. 

BREAKFAST ROOT VEGGIES AND SPINACH  

Extra virgin olive oil

Cup or so of refrigerated roasted root vegetables  

Spinach

Sea salt and freshly ground pepper

1. Heat a little bit of olive oil in a pan over medium heat. 

2. Add root veggies and washed pieces of spinach, torn into bite-size pieces. Add salt and pepper to taste. Heat until spinach wilts.