1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly oil it. If your roasted root vegetables won’t fit comfortably in a single layer on one pan, use two sheets to avoid overcrowding.

2. Wash, peel, and cut all your vegetables into similar-sized pieces, about 2 inches in length. This ensures even roasting and prevents some pieces from burning while others remain undercooked. Be sure to cut the beets last to avoid staining the other ingredients.

3. In a large bowl, combine all the prepared vegetables with the olive oil, salt, pepper, thyme, garlic powder, and smoked paprika. Toss everything together until the vegetables are evenly coated in the seasoning blend.

4. Spread the seasoned roasted root vegetables in a single layer on the prepared baking sheet(s). Make sure there’s enough space between the pieces to allow for proper caramelization.

5. Place the baking sheet(s) in the preheated oven and roast for 45 to 55 minutes, stirring the vegetables halfway through the cooking time. The roasted root vegetables are ready when they’re golden brown and tender when pierced with a fork.

6. Remove the roasted root vegetables from the oven and immediately sprinkle with the fresh rosemary and drizzle with balsamic vinegar. Let the dish rest for 5 minutes before serving. Season with flaky sea salt to enhance the flavors.