Roasted Root Vegetables

Ingredients

• 1/2 pound parsnips, peeled and cut into rough 1 inch chunks
• 1/2 pound celery root, peeled and cut into rough 1 inch chunks
• 1/2 pound beets, boiled, skin removed, and cut into rough 1 inch chunks
• 1/2 pound rutabaga, peeled and cut into rough 1 inch chunks
• 1/2 pound butternut or other firm squash, peeled and cut into rough 1 inch chunks
• 1 onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 1/2 bunch fresh oregano, leaves only, coarsely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper