Roasted winter vegetables featuring Cape white turnip

I've lived in Southeastern Massachusetts for 22 years, and I married a man who has lived here his whole life. One of the local treats we both love is the Cape white turnip, a rutabaga sized sweet white turnip that has such a devoted following that they actually have a festival celebrating it in Eastham Massachusetts!
These turnips need much love, and lots of space and time to grow. I don't have room for them in my kitchen garden, but they are available every fall at Four Town Farm in Seekonk, after the first frosts make them sweet.
Here are the ingredients for my roast vegetables- my Delicata squash, onions, garlic, sunchokes and rosemary, as well as a big white turnip from Four Town:

Roasted  with olive oil and salt and pepper in an over that starts at 425 and ends at 475 degrees for about 45 minutes (with several stirrings to get both sides of the turnips brown) they come out like this:

Now that's a plate of vegetables worth lingering over:

Happy Thanksgiving!