2 1/4 pounds turnips, trimmed, peeled and cut into 1/2-inch wedges
2 tablespoons olive oil
1 1/2  heads garlic, separated into cloves, smashed and peeled
2 1/2  European {bay leaves}, whole leaves broken in half
1 1/2 cups beef stock
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon dried oregano, prefereably Greek
3/4 teaspoon kosher salt or  to taste
 Freshly ground black pepper or  to taste

Place a rack in the center of the oven. Preheat the oven to 500 degrees.

Place the turnips in a 12 x 17 1/2 x 2-inch roasting pan and slick with the oil. Spread out in a single layer. Roast for 15 minutes.

Flip the turnips over and rotate the pan. Tuck the bay leaves under the turnips. Add the stock and herbs. Roast for 10 minutes.

Flip the turnips and garlic over and rotate the pan. Roast for 10 more minutes. The liquid will be mostly absorbed. Remove the bay leaves. Add the salt and pepper to taste.