Roasted Root Vegetables

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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