1. Preheat oven to 400°. Spray 2-quart, oven-safe skillet or round baking dish with nonstick cooking spray.

2. In large skillet, heat 1½ tablespoons oil over medium heat. Add onion, ½ teaspoon salt, ¼ teaspoon pepper and sugar; cook 15 minutes or until onion is soft, stirring frequently. (Reduce heat to low if onion begins to brown.) Stir in broth and cook 5 minutes longer; stir in 1 tablespoon sage.

3. Evenly spread onion mixture in bottom of prepared skillet; sprinkle with ½ cup cheese. Over onion mixture, arrange beets in circular pattern, slightly overlapping, around inside edge of skillet; arrange rutabaga, slightly overlapping, inside circle of beets, then arrange sweet potato, slightly overlapping, down center of rutabaga. Evenly sprinkle with remaining ½ teaspoon salt and ¼ teaspoon pepper; evenly drizzle with remaining 1½ tablespoons oil.

4. Tightly cover skillet with aluminum foil. Bake gratin 1 hour 15 minutes. Remove foil; sprinkle with remaining ½ cup cheese, walnuts and remaining 1 teaspoon sage. Bake 15 minutes longer or until vegetables are tender and top is lightly browned. Let stand 10 minutes before serving; garnish with sage leaves, if desired.

• 17 g Fat
• 6 g Saturated fat
• 17 mg Cholesterol
• 694 mg Sodium
• 15 g Carbohydrates
• 3 g Fiber
• 7 g Protein