1. Heat oil in a large Dutch oven or deep fryer until it reaches 375 degrees on a deep-fry thermometer.

2. Working in batches, add vegetables to oil, one at a time (cooking beets last as they will color the oil) until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.

3. Add rosemary to oil and cook until crisp, about 1 minute. Transfer to small bowl and add salt; toss to combine. Sprinkle vegetables with seasoned salt and serve immediately.