ingredients
For the vegetables: choose ONE of the following
1    pound   beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
1    pound   carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
1 1/2   pounds   celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
1    pound   red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
1    pound   parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
1    pound   red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
1 1/2   pounds   sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
1    pound   turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
1    pound   acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)
Seasoning
2    tablespoons   vegetable or olive oil
1/2   teaspoon   kosher salt; more to taste
1    tablespoon   fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)
directions
Heat the oven to 450 degrees F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.