Roasted Fall Vegetables With Rosemary

"Super easy roasted fall vegetables with rosemary! The perfect veggie side for winter time cooking! With Parsnips, Carrots, Onions, & Potatoes...."

1 pound peeled carrots, cut into 2 inch pieces
1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces
1 1/2 pounds multicolor baby potatoes, washed and dryed, cut in half if some are on the larger side
1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
5 shallots, outer skin removed, cut length wise
1 head of garlic, skin removed and cloves separated
3 Tablespoons olive oil
1 1/2 teaspoon Pepper
2 teaspoons salt
2 Tablespoons chopped fresh rosemary, or thyme if preferred
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