Roasted Root Vegetables Recipe with Rosemary

INGREDIENTS

1 1/4 lb

red-skinned potatoes, cut into 1-inch pieces

rutabaga, peeled & cut into 1-inch pieces

sweet potato, peeled & cut into 1-inch pieces

carrots, peeled & cut into 1-inch pieces

beets (1 lb. total), peeled & cut into 1-inch pieces

4 tbsp

olive oil, divided

3/4 tsp

salt, divided

3/4 tsp

ground pepper, divided

2 tbsp

chopped fresh rosemary, divided