Winter vegetable carb dish

1 butternut squash
1 large sweet potatos
2 or 3 carrots
1 baking potato
1 red onion
 
peel & cut all of these into 3/4" cubes, place in large baking dish.
 
make a cup of stock (chicken or vegetable) with 2 cubes of bouillon (double strength).  add 2 tsp thyme, 1 tsp sage, a little rosemary, parsley, fresh ground pepper, a clove or 10 of garlic - just whatever feels right to you.  top that off with about 1/4 cup of olive oil, and 1 or 2 tbsps of apple cider vineager.
 
pour the broth mixture over the vegetables, and stir it around.
 
roast in the oven for an hour at 450F, or longer if the carrots are still tough.  stir every 15-20 minutes to keep it all mixed & well coated.  add liquid if necessary.
 
you can roast a turkey or chicken breast separately, then add it for the last 15 minutes (at least). You can probably also add some beans of some sort if you wanted too.
 
Serve it up - hi-carb bulking winter vegetable goodness!