Easy Roasted Vegetables

Extra Virgin Olive Oil ((you may need a bit more))

medium carrots, (peeled and cut into 1 - 1-1/2 inch chunks)

(about 1-1/2 cups) large Brussels sprouts, (outer leaves removed and halved)

(about 4-1/2 cups) baby red potatoes, (halved or quartered)

large red onion, (halved and cut into thick 1-inch pieces)

(about 1-1/4 cup) sweet potatoes, (peeled and cut into 1 1/2-inch thick slices)

dried oregano

dried CRUSHED rosemary

dried thyme

dried basil

Freshly cracked pepper and sea salt

Optional: fresh herbs (such as thyme or parsley) to garnish with