1 medium red onion, cut into sixths lengthwise, skin on
1 bunch small carrots, trimmed and peeled (6 carrots or 3 ounces)
1/2 small head green cabbage, cut into 8 wedges (18 ounces)
2 parsnips, peeled and cut into chunks (7 ounces)
1 small acorn squash cut in half, seeds removed, and cut into 1-inch-wide slices crosswise (14 ounces)
1 small butternut squash, peeled, cut in half, seeds removed, cut into 1-inch wide slices crosswise (18 ounces)
1/4 cup olive oil
1/4 cup red wine vinegar
3 to 4 sprigs rosemary (2 teaspoons)
3 to 4 sprigs thyme (2 teaspoons)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
How to Make It
Preheat oven to 400°.
Place all vegetables on a 15- x 10-inch jellyroll pan, and drizzle with olive oil and vinegar; toss to coat vegetables evenly. Spread in one single layer, and season with herbs, sea salt, and pepper. Roast at 400° for 20 minutes; stir vegetables, and roast another 15 minutes or until soft and edges are light brown. Remove from oven, arrange on a platter, and serve warm.