Roasted Fall Vegetables

I made this for Thanksgiving, though I've modified it to remove the potatoes, since I was serving mashed garlic potatoes on the side.  In its original form, it was the "Harvest Vegetable Medley" in the Vegetarian Times November/December 2007 edition.  In my rendition,

You need:

1 lb. small brussels sprouts, trimmed (removed the excess small leaves and stem from the bottom)

1 butternut squash, halved, cut into chunks

1 head cauliflower, separated into 2 inch florets

4 medium leeks, white parts only, trimmed and quartered lengthwise

1/2 lb. baby carrots

1/2 lb. baby parsnips, peeled and trimmed

24 cloves of garlic, peeled and halved, plus 3 garlic cloves, minced (no, that's not a typo)

4 tbsp. olive oil

1 tbsp. chopped fresh sage

1 tbsp. chopped fresh rosemary

2 small red bell peppers, quartered

The recipe:

1. Adjust oven rack to lowest position.  Preheat oven to 450 degrees F.  
2. Toss everything into a roasting pan with the olive oil, fresh herbs, salt and pepper and attempt to spread into a single layer
3. Roast for 40 minutes, tossing whenever you get worried, or until the veggies are brown around the edges and squash is soft

As you can see if you've examined the original recipe, I've taken some liberties with the instructions because honestly, I'm not going to be fussing over pre-boiling brussels sprouts, they came out fine just plain roasted.  I also added more red pepper.  I do recommend using the fresh herbs, since this is otherwise very simply flavored.

I would not recommend trying to double this recipe, since it says it serves 8, and I didn't have a pan big enough to serve what I thought 15 people would eat.