• Preheat the oven to 400° F.

FOR BEETS, RUTABAGA AND TURNIPS:

• Combine the1 medium rutabaga and 1 medium turnip in a bowl and add ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon rosemary and 2 teaspoons of olive oil. Toss to combine and place them in a single layer on one-third of the sheet pan.
• Wear latex gloves when handling beets to avoid staining your hands (the red beets are the biggest culprit). Peel 2 medium beets with a vegetable peeler and cut into one-inch pieces.
• If using red and yellow beets, season the yellow beets in a bowl with 2 teaspoons of olive oil, ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper. Add ½ teaspoon of the rosemary and use a spatula to toss the beats with the seasonings.
• Arrange in a single layer on the sheet pan next to the rutabaga and turnips.
• (Note: I season the red beets separately to prevent their juices from bleeding onto the other vegetables). Repeat the process with the red beets, peeling, chopping and adding them to a bowl. Season with 2 teaspoons of olive oil, ¼ teaspoon of kosher salt, ¼ teaspoon of black pepper and ½ teaspoon of rosemary.
• Arrange the red beets in the final third section of the sheet pan and roast the vegetables for 45-50 minutes.

FOR THE REMAINING ROOT VEGETABLES:

• Combine ½ medium red onion, ½ medium yellow or sweet onion, 1 medium sweet potato, 2 medium carrots, 2 medium parsnips, ⅓ pound baby Dutch potatoes, 1 tablespoon extra virgin olive oil, ¾ teaspoon salt, ¾ teaspoon black pepper and 1¼ teaspoons of rosemary.
• Toss well to coat the vegetables with the oil and seasoning and transfer to a half sheet pan. Spread the vegetables into a single layer and bake for 45-50 minutes, Flipping halfway through.
• Check for doneness to ensure the veg is tender. If it needs more time, add an additional 5-10 minutes.
• The vegetables will shrink when roasting, so combine the veg on the two sheet pans and toss well. Transfer to a bowl, sprinkle with a bit more rosemary, optional, and serve.