Preheat oven to 400 F. I used organic beets, carrots, parsnips, red potatoes, and Brussels sprouts, cleaned and cut in larger-than-bite-sized pieces, arranged on parchment paper that was lightly painted with organic virgin coconut oil (after being placed on a cookie sheet.) Next I brushed the vegetables with more coconut oil, and then placed branches of fresh rosemary around them. In my oven, the baking time was 25 minutes, but yours may cook faster. I tested the vegetables from time to time with a long cooking fork. When tender, they are done! Served them hot, drizzled with organic extra virgin olive oil and a tiny bit of sea salt.