Roasted Fall Vegetables with Herb Salad

Preheat the oven to 425°F. Line two half-sheet pans with parchment paper. Trim the fennel bulb into 1" wedges ( don't forget to reserve the fronds for later), and peel and cut the carrots into 1" pieces. Then, cut the brussel sprouts into halves, remove the seeds and trim the acorn squash into 1" wedges. Finally, remove the seeds from the Delicata squash slice it into 1/2 inch thick half-moons and peel and smash the garlic cloves but leave them whole.