1 small butternut squash, peeled, seeded and cut into 1-inch pieces (about 2 cups)
1 medium sweet potato, peeled and cut into ½-inch pieces (about 1 cup)
1 medium onion, cut into quarters
2 cups halved baby potatoes
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
½ teaspoon kosher salt
1 to 2 tablespoons honey