•3 small red potatoes, cubed• 2 medium carrots, chopped 2 medium parsnips, peeled and chopped 1 medium turnip, peeled and chopped 1 cup cubed peeled butternut squash 3 shallots, peeled and halved 1 whole garlic bulb, cloves separated and peeled 4-1/2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon pepper

Place the first seven ingredients in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat.Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally