Preheat the oven to 400 degrees
Peel and mince (finely chop) the garlic cloves. You can also use a garlic press if you have one.
Scrub root veggies to remove dirt and/or peel them.
Cut the potatoes, parsnip, rutabaga, carrots and onion into 1/4- to 1/2-inch pieces; place them in a medium-sized bowl with the minced garlic.
Toss veggies with olive oil then season the potatoes with salt, pepper, rosemary, paprika and toss again.
Place the seasoned potatoes and veggies on a baking sheet or casserole dish and bake for about 20 minutes, or until they are soft and starting to brown, stir carefully at least once.
Crack as many eggs as your family need into a bowl, add a pinch of salt and pepper, and whisk together. Or, if your family doesn't care for scrambled eggs, prepare them your favorite way!
Serve eggs with roasted vegetables; top with salsa, green onions, hot sauce or your favorite condiment and eat!