1 medium head garlic
1 ½ lb. turnips or rutabagas, peeled and cut into 1 1/4-inch pieces
4 shallots, peeled
2 T. unsalted butter melted or vegetable or olive oil, or a combination
1 tsp. dried rosemary (crumbled), or 1 tsp. dried thyme, or 2 tsp. fresh rosemary or thyme
Table salt
Ground black pepper

Heat oven to 375 degrees. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with butter and/or oil, rosemary or thyme, and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic. Raise heat to 425 degrees and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.