Roasted Root Vegetables

Ingredients

• Parsnips, peeled, halved and cut into 1 inch pieces
• Turnips, peeled and cut into 1 inch pieces
• Yukon gold potatoes, peeled and cut into quarters
• Carrots, halved lengthwise and cut into 1 inch pieces
• Yellow Onions, cut into 1 inch wide wedges
• Sweet potato, peeled and cut into 1 inch pieces
• 8 leaves of fresh sage, slivered
• 3 Tbsp. olive oil
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 c. honey, optional