A cornucopia of autumn colors ... way easy to make and kind of fool-proof.
Preheat the oven to 425°. Line a large baking sheet with parchment paper.
Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss. Arrange the mixture in a single layer on the baking sheet. If they don't all fit use two baking sheets.
Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.
Transfer roasted vegetables to a large serving platter and serve warm.
*You want your veggies to be about the same size so they all cook evenly. With the exception of the parsnips and butternut squash. The squash cooks more quickly and the parsnips take the longest to cook.