Cook's note: this is much better without the side of thumb mine came with tonight but you can use any combination of fall/winter vegetables that you like, thumbs included. Especially easy if you can find the precut squash and potatoes and baby carrots in the store.
Preheat oven to 425/450 depending on how crispy you want your veggies.
3-4 medium Yukon Gold or Red potatoes, cubed
1 yellow onion cut in 1/8ths
3-4 garlic cloves, peeled
1 small Butternut Squash, cubed
2 medium carrots, cut in "thick" matchsticks
4 Tbs olive oil to coat
Kosher Salt
Fresh ground pepper
* Chopped fresh rosemary--optional
Place cut veggies in pan (I like to use a deep sided baking sheet lined with parchment) and douse with olive oil, salt and pepper and herbs and stir to coat veggies. Bake for 20 minutes and turn vegetables and return to oven for another 20-25 minutes.
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