Quick-roasted Winter Vegetables - Gluten Free Recipes

Ingredients

• 454 grams beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
• 454 grams carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
• 454 grams celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
• 454 grams acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)
• 1 Tb fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
• 1 teaspoons kosher salt; more to taste
• 2 Tbs vegetable or olive oil
• 454 grams parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
• 454 grams red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
• 454 grams red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
• 454 grams sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
• 454 grams turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick