1. Preheat your oven to 400°F.
2. In a large bowl, combine the diced squash, sliced carrots, diced beet, halved Brussels sprouts, halved potatoes, and chopped onions.
3. Drizzle the vegetables with olive oil and sprinkle with garlic powder, cayenne pepper, and half the rosemary.
4. Spread the seasoned vegetables in a single layer on a large baking sheet.
5. Then place the pan in the hot oven and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized around the edges.
6. Once roasted, remove the vegetables from the oven, serve, and enjoy!
