Ingredients
2½ pounds mixed root vegetables --- parsnips, carrots, sweet potatoes, beets, patty pan squash, tiny potatoes
small onions or shallots
garlic, separated into cloves but not peeled
fresh rosemary sprigs, chopped
Olive Oil
freshly ground pepper

Cooking Instructions:
Preheat the oven to 450°
Peel the vegetables, onions or shallots.  Cut everything into pieces roughly the same size but leave the parsnips and sweet potatoes slightly larger then the rest as they will cook faster.
Place the vegetables in a roomy roasting pan and toss with oil to coat lightly then season with pepper and add the rosemary.
Bake, uncovered for 20 minutes shaking the pan once or twice. 
Reduce the heat to 375° and continue baking 20 minutes more or until the vegetables are tender.