• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

This vegetarian dish is satisfyingly warm and nourishing on a winter's day.

• 1 medium onion, peeled and cut into 1 1/2-inch wedges
• 1 medium red onion, peeled and cut into 1 1/2-inch wedges
• 1 rutabaga, peeled and cut into 1-inch pieces
• 4 small turnips, peeled and cut in half
• 3 medium carrots, peeled and cut in half lengthwise
• 1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
• 12 ounces brussels sprouts, cleaned and trimmed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• Olive-oil cooking spray

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