ROASTED ROOT VEGETABLES (Lorna Dressler)

Assorted root vegetables (such as turnips, carrots, potatoes, radishes, rutabaga, garlic, shallot), cut or left whole depending on size
Olive oil
1 tsp. nutmeg
2 tsp. sugar
½ tsp. allspice
Salt & pepper to taste

Scrub vegetables thoroughly. Mix with olive oil and remaining ingredients. Roast in covered pan at 400F for 45-60 minutes. (Adapted from From My Chateau Kitchen by Anne Willan)