Roasted Beets and Veggies

• 1 bunch (1 lb.) beets, red or golden, trimmed and scrubbed
  
• 1 butternut squash, peeled and seeded
  
• 1 large yam, peeled
  
• 1 large parsnip, peeled
  
• 1 large carrot, peeled
  
• 1/2 red onion
  
• 6 - 8 whole garlic cloves
  
• 3 tbsp fresh thyme leaves
  
• 3 tbsp fresh rosemary
  
• 3 tbsp extra virgin olive oil
  
• Salt and pepper
  

Preheat oven to 425 degrees F. Line a cookie sheet with foil. Cut vegetables into 1 ½ inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, and 3 tbsp olive oil till evenly coated.