1/2 pound carrots, peeled and cut into ½-inch slices
1/2 pound sweet potatoes, peeled and cut into 1-inch wedges
1/2 pound turnips, peeled and cut into ½-inch slices
1/2 pound parsnips, peeled, trimmed, and cut into ½-inch slices
1  yellow onion, cut into 1-inch pieces
2 teaspoons fine sea salt
1/4 cup extra virgin olive oil
4 teaspoons whole rosemary leaf
2 tablespoons garlic powder
1 teaspoon fine-grind black pepper

Preheat oven to 425 degrees.

In a 9x13-inch baking dish, toss carrots, sweet potatoes, turnips, parsnips and onions with salt and olive oil.

Roast vegetables for 30 minutes, stirring occasionally. Add rosemary and garlic, and then toss again to evenly coat vegetables.

Roast another 15 to 20 minutes, until the root vegetables are tender and slightly browned. Sprinkle with black pepper before serving.