Vegetables

• 5 medium Carrots (peeled and sliced 1/2 inch thick)
• 4 medium Parsnips (peeled and sliced 1/2 inch thick, cut larger pieces into halves or quarters)
• 2 medium Beets (peeled and cut into 1-inch cubes)
• 1 large Sweet potato (peeled and cut into 1-inch cubes)
• 1 medium Red onion (peeled and cut into 1.5-inch pieces, layers separated)
• 0.25 cup Olive oil
• 1 tbsp Fresh rosemary (chopped)
• 1 tbsp Fresh thyme
• 0.75 tsp Garlic powder
• 1 tsp Sea salt
• 0.25 tsp Black pepper