Big Platter Of Roasted Vegetables

• 1 medium red onion, cut into sixths lengthwise, skin on
• 1 bunch small carrots, trimmed and peeled (6 carrots or 3 ounces)
• 1/2 small head green cabbage, cut into 8 wedges (18 ounces)
• 2 parsnips, peeled and cut into chunks (7 ounces)
• 1 small acorn squash cut in half, seeds removed, and cut into 1-inch-wide slices crosswise (14 ounces)
• 1 small butternut squash, peeled, cut in half, seeds removed, cut into 1-inch wide slices crosswise (18 ounces)
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 3 to 4 sprigs rosemary (2 teaspoons)
• 3 to 4 sprigs thyme (2 teaspoons)
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper

1. Preheat oven to 400u0b0.
2. Place all vegetables on a 15- x 10-inch jellyroll pan, and drizzle with olive oil and vinegar; toss to coat vegetables evenly. Spread in one single layer, and season with herbs, sea salt, and pepper. Roast at 400u0b0 for 20 minutes; stir vegetables, and roast another 15 minutes or until soft and edges are light brown. Remove from oven, arrange on a platter, and serve warm.

red onion, carrots, green cabbage, parsnips, acorn, butternut squash, olive oil, red wine vinegar, rosemary, thyme, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/big-platter-of-roasted-vegetables (may not work)