Fall Roasted Vegetables

My friend Patricia Sutherland makes great roasted vegetables. I tried to call her last night to get some advice, but she wasn't home and I was on my own. It turned out GOOD!! I cooked it in my wonderful, decades-old pallea pan from Dansk. It has a sloping bottom so it's almost like cooking in a wok. They don't make it any more, and the ones I've found are all flat bottomed.

Here's what I put in my roasted vegetable dish:
Cut up two medium onions into about 8 pcs each. The onions create the basic size for everything else. (I know, they'll fall apart, but it gives you something to go on.) Add one large or two small fennel roots, 4 or 5 carrots, a parsnip, a handful of peeled garlic cloves (whole), a half a head of cabbage. I think that was it.
I added olive oil (maybe 1/4 cup?), roasted sesame oil (a few tablespoons), hot sesame oil (just a bit), and stirred it all together (with my hands). The dish went into a 375 degree oven (my brother Eric says that you don't have to preheat -- it just wastes energy) for -- I'm not sure how long, maybe half an hour? Test from time to time. When it's just about done, add a good sprinkling of sesame seeds and a handful of cilantro.

I served it with semolina bread from Vergillio's warmed in the oven and a rare ripe cheese from Ned's Groceria.

I used the vegetables that happened to be in my fridge. Could be just about anything on hand, but this is a really nice late fall combination.