VEGETABLE ROAST

Ingredients

• 2 garlic cloves, smashed
• 1/2 large red onion, cut on the root into 6 wedges
• 1/2 medium to large fennel bulb, cut into 1/2-inch slices
• 1 medium beet, scrubbed and cut into 1/2 to 1-inch pieces
• 1/2 medium to large turnip, peeled and cut into 1/2 to 1-inch pieces
• 1 small to medium sweet potato, peeled and cut into 1/2 to 1-inch pieces
• 2 small red potatoes, quartered
• 1 cup Brussels sprouts, halved
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper