Preheat the oven to 390F (355F fan forced).
Place the baby beetroot into the centre of a large sheet of foil. Drizzle with olive oil, season with salt & pepper, and scrunch the foil to enclose the beetroot. Place in the oven.
Toss the sweet potato with olive oil, salt & pepper. Spread on a baking tray, and place in the oven. [See note 1]
Toss the red onion with olive oil, salt & pepper. Place on a tray in the oven.
Toss the carrots with olive oil, salt & pepper. Place on a tray in the oven.
Toss the baby squash with olive oil, salt & pepper. Place on a tray in the oven.
Toss the red pepper with olive oil, salt & pepper. Place on a tray in the oven.
Cook the beetroot for approximately 45 minutes, or until a skewer easily pierces the beetroot. Remove from the oven, and open the foil packet to allow the beetroot to cool slightly. When cool enough to handle, slip the skins off the beetroot and cut them into quarters. Set aside.
Meanwhile, cook the remaining vegetables until softened and lightly browned. My approximate cooking times are: sweet potato - 45 minutes, baby carrots - 30 minutes, red onion - 30 minutes, baby squash - 25 minutes, red pepper - 20 minutes.
Remove the vegetables from the oven once cooked. Some vegetable pieces may cook faster than others, so remove these individually during the cooking time if necessary to prevent overcooking.