Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1/2 pound parsnips, peeled and cut into rough 1-inch chunks; 1/2 pound celery root, peeled and cut into rough 1-inch chunks; 1/2 pound beets, boiled, skin removed, and cut into rough 1-inch chunks; 1/2 pound rutabaga, peeled and cut into rough 1-inch chunks; 1/2 pound butternut or other firm squash, peeled and cut into rough 1-inch chunks; 1 onion, coarsely chopped; 2 cloves garlic, finely chopped; 1/2 bunch fresh oregano, leaves only, coarsely chopped; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper