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Preheat oven to 425 degrees F.
Peel vegetables and cut into 1-1 1/2-inch pieces. Lightly grease a large cast iron skillet or baking sheet with olive oil.
Add all vegetables to the pan and top with olive oil, spices and minced garlic. Toss well to combine.
Roast the vegetables until tender and golden brown, stirring occasionally every 15 minutes to ensure equal browning. This takes about 45 minutes to 1 hour.