Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1 large sweet potato, peeled, cut in half lengthwise, and sliced; 2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note); 3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots; 2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices; 1 large or 2 medium turnips, peeled and cut into large chunks; 1 tablespoon extra-virgin olive oil; 2 tablespoons maple syrup, blackstrap molasses, or agave nectar; Pinch each of ground cinnamon and nutmeg; Fresh rosemary leaves to taste (optional); Salt and freshly ground pepper to taste