Oven-Roasted Fall Vegetables

With their beautiful shapes and variety of flavors, these vegetables go well with just about any simply cooked meat. Prep and Cook Time: 45 minutes, plus up to 2½ hours cooking time. Notes: Because the vegetables need space around them on the baking sheet in order to brown, roast them in two batches on two baking sheets.

3 medium yellow onions, peeled and cut into quarters (leave root end intact)
3 medium russet potatoes, scrubbed and cut lengthwise into ½-in.-thick slices
3 medium turnips (1½ lbs.), peeled and cut into eighths
4 large carrots, peeled and cut into 3-in. lengths (cut thickest pieces in half lengthwise)
3 large parsnips, peeled and cut into 3-in. lengths (cut thickest pieces into halves or quarters lengthwise)
2 medium butternut squashes, peeled, halved, seeded, and cut into 3- by 1-in. pieces
10 to 20 garlic cloves, loose papery outer skins removed, inner skins left on
2 medium orange sweet potatoes, peeled and cut into 3- by 1-in. pieces
About ¾ cup extra-virgin olive oil
1 tablespoon coarse salt, plus more to taste
½ tablespoon freshly ground black pepper, plus more to taste
7 sprigs rosemary (3 in. each)