I used whole carrots cut in one inch pieces for baby carrots and regular turnips for Japanese turnips. Everything roasted simultaneously to perfection...the carrots and turnips became tender and golden while the whole garlic cloves caramelized to be creamy and sweet. Thank you, Sue Lau, for a fantastic fix-it-and-forget-it side dish.
We added red potatoes and some onions with the turnips and carrots and it turned out wonderful! We had our veggie and starch combined as one side and it was so simple to put together and easy to prepare. The flavors went wonderfully together. Thanks for posting. :)