Oven-Roasted Fall Vegetables

Makes 10 to 12 servings

MyRecipes

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 2 1/2 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.

ingredients

3 medium yellow onions, peeled and cut into quarters (leave root end intact)
3 medium russet potatoes, scrubbed and cut lengthwise into 1/2-in.-thick slices
3 medium turnips (1 1/2 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 3/4 cup extra-virgin olive oil
1 tablespoon coarse salt, plus more to taste
1/2 tablespoon freshly ground black pepper, plus more to taste
7 sprigs rosemary (3 in. each)