From Yankee Magazine
January/February 2005

Note: Add 1 – 2 medium turnips, cut into the same size as your potato pieces, if you like. More onions are good, too! You can roast half of these and keep the rest in a plastic bag in the refrigerator for a few days for roasting later. Which means, of course, that you can do all the prep ahead of time and roast the mixture just before dinner, too.

1-1/2 lb boiling or fingerling potatoes, quartered
4 medium carrots, quartered (I used two handsful of packaged baby carrots)
2 medium white onions, cut into wedges
4 large cloves garlic, minced
4 T minced fresh rosemary
2 tsp ground cumin
3 T cooking oil
1-1/2 tsp salt
freshly gound black pepper, to taste (use lots!)