2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
1 bunch beets, scrubbed and quartered
1 pound onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper
(I sliced up pieces of fennel as well. Roasting fennel mellows out the flavor)
Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
Note: Use shallow pans (such as baking sheets) and don't overcrowd vegetables. This allows vegetables to brown rather than steam. I sauteed some of the chard with more garlic and onions and served it hot alongside the veggies.