I'm supposed to bring a vegetable dish to a pot luck dinner on Friday. I have lots of root vegetables from my CSA so I thought I could roast them and bring that. I have carrots, rutabagas, potatoes, beets, onions and garlic. Two questions - I figure the garlic should go in the pan after the rest of the veggies have roasted for awhile, but will the rest of them roast in basically the same time frame? Or should I stagger them? Also, how can I keep the beets from turning everything red? I'm planning on tossing everything with olive oil, S&P, then some rosemary at towards the end. Any suggestions? Thanks.