In a large greased roasting pan combine parsnips, turnips or rutabaga, potatoes, carrots, onions, and the 8 leaves of slivered sage. Combine oil, salt, and pepper; drizzle over vegetables in pan. Toss lightly to coat.
Roast, uncovered, in a 425 degree F oven for 30 to 35 minutes until vegetables are lightly browned and tender, stirring occasionally. Drizzle honey over vegetables. Stir gently to coat. Bake 5 minutes more. To serve, sprinkle with the snipped sage.