Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 4 Carrots (scraped and cut into 1-inch cubes); 2 Parsnips (scraped and cut into 1-inch cubes); 1 medium Beetroot (peeled and cut into 1-inch cubes); 2 medium Potatoes (Yukon Gold, peeled and cut into 1-inch cubes); 1 medium Sweet potato (peeled and cut into 1-inch cubes); 1 medium Red onion (cut into 1-inch pieces.); 3 tablespoons Olive oil; 1 tablespoon Italian seasoning; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; ¾ -1 teaspoon Salt (or to taste); ½ teaspoon Black pepper powder