2 beets
2 turnips
1 large yam
1 large carrot
4 stalks of celery
2 fennel bulbs
12 Cipollini onions
6 cloves garlic, peeled
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
3 tablespoon olive oil
kosher salt and fresh ground black pepper, to taste
Preheat oven to 375 degrees. Peel and cut all vegetables into large pieces, approximately 1.5-by-1.5 inches. Place all the cut vegetables in a large bowl and sprinkle with the herbs, olive oil, salt and pepper. Toss well ensuring herbs and seasoning are well distributed. Place in a large roasting pan and roast until the vegetables start caramelizing and are firm but tender. Serve immediately.