Feel free to substitute whichever root vegetables & winter squash you have on hand, and to add whichever herbs you like (rosemary is a good candidate).
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups) 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces 1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces 1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups) 1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup) 1 head of garlic, cloves separated, peeled 2 tablespoons olive oil
Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.) - Updated: January 16, 2007
