Roasted Winter Vegetables

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips,
      parsnips, rutabagas, beets, winter squash, onions (peeled cut in
      1-inch pieces)
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary,
      thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to pan 10 minutes into baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 degrees until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.

—from the Simply in Season Cookbook