Roasted Beets 'n' Sweets

6 medium beets, peeled and cut into chunks
2 1/2 T olive oil, divided
1 t garlic powder
1 t kosher salt
1 t ground black pepper
1 t sugar
3 medium sweet potatoes, cut into chunks (either sweet potatoes or yams are fine or you can even use butternut squash)
1 large sweet onion, sliced into semi-thick rings or half rings

Preheat oven to 400 degrees F (200 degrees C).

In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.

Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.

Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking, stirring after 20 minutes, until all vegetables are tender, about 45 minutes.