Roasted Vegetable Ragout

Name: Roasted Vegetable Ragout
Ingredients: 6 cipolline onions; 4 baby turnips, or 2 large, cut in eighths; 1 small celery root, peeled and cut into wedges; 1/2 pound whole baby carrots; 3 new potatoes, halved; 2 leeks, white part only, cleaned and cut into 1/4-inch rings; 2 parsnips, peeled and quartered; 8 Brussels sprouts; 1 tablespoon extra-virgin olive oil; 2 sprigs each of fresh thyme, rosemary, and parsley; 1/2 cup white wine; 2 cups Vegetable Stock, or low-sodium canned; One 28-ounce can whole tomatoes; 1 bay leaf; 2 cups coarsely chopped Swiss chard; Kosher salt and freshly ground black pepper; Simple Creamy Polenta