Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

INGREDIENTS

1/3 cup

extra-virgin olive oil

medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles

1 1/2 cups

Brussels sprouts (about 1/2 pound), halved

4 cups

red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices

medium parsnips (about1 pound), cut into 1 1/2-inch thick slices

1 cup

sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

1 tbsp

dried oregano

1 tbsp

dried rosemary

1 tsp

dried thyme

1 tsp

dried basil

1/4 tsp

sea salt

teaspoon freshly ground black pepper