Winter Roasted Vegetables

4 large potatoes cubed
2 large carrots, peeled and cubed
3 medium parsnips, peeled and cubed
¼ winter squash, peeled and cubed
2 sweet potatoes, peeled and cubed
1 large onion, chopped
3-4 garlic cloves, minced
2-3 tbsp. olive oil
1-2 tsp. thyme
Salt and fresh ground pepper to taste

Preheat oven to 350. Spread oil in a large casserole dish. Layer vegetables, onion and garlic in the dish and toss in the oil. Add seasonings and toss again. Bake 45-60 minutes, until vegetables can be pierced easily with a fork and start to brown, turning periodically.