This recipe came out of the Tri-City Herald newspaper on Monday, Jan. 5, 2009. This is their description.....As root vegetables roast their starch breaks down into sugar, and the sugar caramelizes. At the same time, aromatic components in the vegetables become concentrated resulting in richer sweeter flavors that can't be attained by boiling or steaming the same vegetables. Serve as a side dish or in any recipe calling for roasted vegetables.
I fixed it, but I didn't have celery or a turnip. I did have a few small white potatoes that I added to the sweet potatoes and the carrots. It was very tasty. Even though I love garlic, I may leave out the garlic next time. It seemed a little too strong for the sweet potatoe and carrot.