Sheet Pan Potatoes with Beetroot and Carrots | Crispy Autumn Delicacy

Preheat the oven to 200 °C (conventional top and bottom heat). Peel, wash, and cut the potatoes into even wedges.

Peel the beetroot and carrots, then cut them into batons or rounds similar in size to the potatoes. Cut the red onions into thicker wedges, and flatten the garlic cloves with a knife or cut them in half. Finely chop the rosemary leaves.

In a large baking sheet or roasting pan, toss together the chopped vegetables (potatoes, beetroot, carrots, red onion, and garlic).