Winter Roasted Vegetable Medley

1 small butternut squash                
1 onion                        
1 sweet potato                    
1 turnip                        
1 rutabaga                        
1 carrot                        
1 parsnip                        
1 bunch fennel                    
olive or warm coconut oil                
1/2 cup walnuts
1 cup fresh cranberries or 1/2 cup dried        
1 tbsp. dried rosemary
goat cheese (optional)                
freshly-ground black pepper        
Celtic sea salt        

Heat oven to 400º. Coat a large glass baking dish with oil. Chop all vegetables into equal-sized chunks, and spread into dish. Toss to coat with oil, adding additional if necessary. Season with salt, pepper and rosemary. Bake covered for 30-40 minutes, remove foil, toss and add walnuts, cranberries and goat cheese, if using. Return to oven for additional 15-20 minutes.

Note: Mix and match root vegetables for this recipe. Feel free to eliminate or add vegetables as desired.