It's a recipe. I made it last night. It's simple and winter-y and satisfying, and the sweet potatoes are just the right compliment to the spicier turnips. The ingredients (except the salt and olive oil) came from the last delivery of our winter CSA.
Roasted Turnips and Sweet Potatoes
8-10 small turnips (or 4-5 medium)
2 small sweet potatoes
3/4 teaspoon kosher salt
4 teaspoons olive oil
5-6 leaves sage, finely chopped (about 2 teaspoons)
6 small cloves garlic, whole in skin
Preheat oven to 400F.
Halve the vegetables lengthwise and slice into 1/4-inch-thick pieces. In a 9x13 baking pan, toss all ingredients except the garlic. Add the garlic (whole and still in the skin).
Bake in preheated oven for about 45 minutes, stirring halfway through, until vegetables are tender and edges are browned.
Remove dish from oven. Remove garlic from skins and roughly chop. Gently fold chopped garlic with the rest of the vegetables. Serve immediately.