Mix the tomatoes, onions and garlic with 1/2 tablespoon of olive oil and a sprinkle of salt and pepper. Arrange on a baking sheet. Mix the carrots and butternut squash with 1/2 tablespoon of olive oil and a ¼ teaspoon of salt and freshly ground pepper and arrange it right next to the other vegetables on the sheet pan. Spread thyme and rosemary sprigs over vegetables. Roast for 30-40 minutes. Make sure to stir the vegetables once or twice, but don’t mix the tomatoes with the carrots and butternut squash. Remove from the oven. Discard herbs.
Add the spinach, roasted carrots and butternut squash.