Preheat your oven to 325°F.

While the oven is preheating, peel and cut your vegetables into 1/2"-1" dices of approximately even sizes.

Toss all of the vegetables in the olive oil, and then place on a baking sheet lined with non-stick foil, or sprayed generously with cooking spray. Place the vegetables in a single layer on the sheet and try to leave a little space between them. You want the biggest baking sheet you have, or use two baking sheets if you have to.

Season the vegetables with salt.

Put the pan into the oven and let roast for 30-35 minutes, or until all of the vegetables are able to be easily pierced with a fork. The rutabaga will be the slowest to cook and should have some bite to it still when you pull these out of the oven. The amount of time will vary based on how big you've cut your vegetables.

Turn the heat up to 400°. Drizzle the honey over the vegetables and gently toss to coat. Place back into the oven.

Cook for another 6-8 minutes, or until the edges are getting browned and golden.

Remove from the oven and serve hot. Taste and add more salt if necessary.