Roasted fall Vegetables with Indian Spices

2 medium to large onions, cut into large wedges

1 large sweet potato or yam cut into 1-1/2 inch chunks

1 large rutabaga, peeled and cut into thin 1/2-inch thick pieces

3 branches chard or escarole, torn into bite-sized pieces with stems chopped

1 large carrot, cut into 1-inch chunks (optional)

½ pound cauliflower or Brussels sprouts, cut into large flowerettes (halve the sprouts)

about 3 tablespoons good tasting extra-virgin olive oil

1/2 to 1 teaspoon medium-hot chile powder

generous ½ teaspoon each ground coriander, cumin, black pepper and  garam masala

8 large garlic cloves, halved

juice of 1 lime

 Preheat oven to 450ºF. Slip in a large, shallow baking pan (a half sheet pan is ideal) to heat up. In a large bowl, toss together all the ingredients except the garlic and lime. Taste for seasoning and adjust as you'd like.

  Once the pan is hot, pull out the oven rack and carefully turn the contents of the bowl into the pan so as not to burn yourself. Spread everything on in the pan. Turn the heat down to 425ºF.

 Roast the vegetables about an hour, turning several times during cooking for even browning. Add the garlic to pan halfway through cooking. Once browned and easily pierced with a knife, the vegetables are done. Serve them hot, warm or at room temperature. Squeeze the lime over the vegetables shortly before serving. Whole milk yogurt spooned over the warm vegetables is delicious.