Preparation

1. ​Preheat: Preheat your oven to 400°F (200°C).
2. ​Uniformity: Ensure all root vegetables are cut into similar 1-inch sizes to promote even roasting.
3. ​Season: In a large bowl, toss the potatoes, carrots, rutabaga, turnips, and red onion wedges with the olive oil, rosemary, thyme, garlic powder, salt, and pepper until evenly coated.
4. ​Arrange: Spread the vegetables in a single layer on a large rimmed baking sheet. For best results, use two baking sheets if necessary to ensure the vegetables are not overcrowded, allowing them to crisp rather than steam.
5. ​Roast: Place in the oven and roast for 35–45 minutes, tossing the vegetables halfway through the cooking process. The vegetables are done when they are fork-tender and have developed golden-brown, crispy edges.
6. ​Serve: Serve warm