Roasted Root Vegetables

Ingredients

• 1 small butternut squash, cubed
• 8 to 12 slender carrots, peeled and trimmed
• 8 to 12 baby turnips, peeled
• 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
• 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
• 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
• 1 or 2 large beets, peeled and cut into thick wedges
• 1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
• 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
• 1 whole head garlic, separated into cloves, unpeeled
• 2 or 3 sprigs fresh rosemary, sage, or thyme
• Salt
• Freshly ground black pepper
• Extra-virgin olive oil