Preheat your oven to 425°F (220°C). By starting with a hot oven, your vegetables will caramelize beautifully, giving you that nice, crispy edge.

While the oven is heating, prepare your vegetables. Start by peeling and chopping the beets, sweet potato, carrots, and parsnips. Make sure to cut them into similar sizes for even cooking. Aim for about 1-inch chunks.

In a large mixing bowl, combine all your chopped vegetables. Add the freshly chopped rosemary, garlic, olive oil, balsamic vinegar, salt, and pepper. Use your hands or a spatula to mix everything until all the vegetables are well coated with oil and seasonings.

Spread the vegetable mixture in a single layer on a large baking sheet. This helps them roast evenly. If they’re too crowded, they may steam instead of roast, and we want that golden crisp!

Place the baking sheet in the preheated oven. Roast the vegetables for about 30-40 minutes, stirring halfway through. You’ll know they’re done when they’re tender and golden brown with some crispy edges.

Once roasted to perfection, remove them from the oven. Taste and adjust seasoning, if necessary. They’re ready to be served! This dish is best enjoyed warm but can be served at room temperature as well.