Thanksgiving Roasted Vegetables

Preheat the oven to 450°F.

Clean and peel the carrots and chop into 1-inch chunks. Clean the sweet potatoes and chop into 1 inch chunks, leaving the skins on. Place the carrots and sweet potatoes in a bowl. Chop the beets into 1-inch chunks and place them in a second bowl (take care and wear an apron: the beets bleed when peeling and chopping them!).

To the carrots and sweet potatoes, add 1 tablespoon olive oil, ½ teaspoon kosher salt , ¼ teaspoon garlic powder and 1 teaspoon chopped rosemary and stir. Season the bowl with the beets with ½ tablespoon olive oil, ¼ teaspoon kosher salt , ¼ teaspoon garlic powder, and ½ teaspoon rosemary. (Seasoning them separately minimizes bleeding from the beets onto the other vegetables.)

Line a baking sheet with parchment paper. Spread both bowls of vegetables on the sheet and bake for about 30 to 35 minutes, until tender and browned ( no need to stir ). Serve immediately, garnished with lemon zest and fresh ground black pepper, if desired. (Make ahead instructions: Roast the vegetables until tender. Leave at room temperature for a few hours, or refrigerate until serving. Reheat in a 350 degree oven until warmed through.)