Oven-Roasted Fall Vegetables

By Sunset
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3 medium yellow onions, peeled and cut into quarters (leave root end intact)

3 medium russet potatoes, scrubbed and cut lengthwise into 1/2-in.-thick slices

3 medium turnips (1 1/2 lbs.), peeled and cut into eighths

4 large carrots, peeled and cut into 3-in. lengths (cut thickest pieces in half lengthwise)

3 large parsnips, peeled and cut into 3-in. lengths (cut thickest pieces into halves or quarters lengthwise)

2 medium butternut squashes, peeled, halved, seeded, and cut into 3- by 1-in. pieces

10 to 20 garlic cloves, loose papery outer skins removed, inner skins left on

2 medium orange sweet potatoes, peeled and cut into 3- by 1-in. pieces

About 3/4 cup extra-virgin olive oil

1 tablespoon coarse salt, plus more to taste

1/2 tablespoon freshly ground black pepper, plus more to taste

7 sprigs rosemary (3 in. each)

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