Roasted Autumn Vegetables

INGREDIENTS

1 cup

chopped, peeled carrots

2 cups

chopped, peeled sweet potatoes

1 cup

chopped yellow onion

1 cup

chopped, peeled parsnips

1 cup

chopped, peeled turnips

1 cup

chopped red potatoes

1 cup

chopped, peeled butternut squash

1/4 cup

freshly squeezed orange juice

2 tbsp

extra-virgin olive oil

4 cloves

whole garlic

1 tsp

fresh chopped rosemary

1 tsp

salt

1/4 tsp

freshly ground black pepper