Roast Winter Vegetables

There's nothing like roasting some nice root veggies in the winter. They pair really, really nicely with broiled fish - tilapia is a nice mild one that I like to top with a butter and breadcrumb mixture, and just a splash of lemon juice.

Needed
1/2 cauliflower head, cut into 1-inch chunks
1 bunch carrots, washed and sliced into 1/2 inch thick rounds
1 sweet potato, peeled and cut into 1 inch chunks
2 yukon gold potatoes, cut into 1 inch chunks
Any other firm root veggie you like - Turnips worked well, but I have discovered I don't really like turnips. Parsnips were rather good. Beets would probably be delicious, but I have been banned from cooking them. I wanted to do Brussels sprouts, but my store didn't have any in at the moment.
3 Tbsp olive oil
2 cloves garlic, crushed
2 tsp dried thyme

Preheat the oven to 450 degrees
In a glass baking dish, add all the vegetables you're using.
Pour the olive oil over top, add the crushed garlic and thyme
Toss with your hands well, so all the veggies are evenly coated with oil.
Level out the veggie pile so it evenly covers the entire baking dish.
Roast at 450 degrees for 20 minutes
Stir the vegetables with a spatula, making sure to turn them all over
Return to oven, raise heat to 500 degrees and cook for 10 minutes.