Ingredients

• 4 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces
  
• 4 medium turnips, peeled and cut into 1-inch pieces or 1 medium rutabaga, peeled and cut into 1-inch pieces
  
• 2 small Yukon gold potatoes, peeled and cut into quarters or 1 medium sweet potato, peeled and cut into 1-inch pieces
  
• 3 medium carrots, halved lengthwise and cut into 1-inch pieces
  
• 2 medium yellow onions, cut into 1-inch-wide wedges
  
• 8 leaves of fresh sage, slivered
  
• 3 tablespoons olive oil
  
• 1 1/2 teaspoons sea salt or kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/4 cup honey
  
• 2 leaves fresh sage, snipped