Herb-Roasted Root Vegetable

• 4 medium carrots (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices
• 4 medium parsnips (about 1 pound), peeled and cut crosswise into 1 1/2-inch-thick slices
• 8 ounces Brussels sprouts, halved
• 1 large sweet potato (about 8 ounces), peeled and cut crosswise into 1 1/2-inch-thick slices
• 1/3 cup extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons kosher salt, plus more to taste
• 2 teaspoons freshly ground black pepper, plus more to taste

1. Position the rack in the center of the oven and preheat the oven to 400 degrees F. In a large bowl, toss the carrots, parsnips, Brussels sprouts, sweet potato, oil, and herbs with 2 teaspoons each of kosher salt and pepper to coat.
2. Arrange the vegetables evenly on a large, heavy baking sheet.
3. Roast the vegetables until tender and golden, stirring occasionally, about 35 minutes.
4. Season with more salt and pepper to taste.
5. (The vegetables can be made up to 4 hours ahead.
6. Rewarm in the oven before serving.)
7. Transfer the vegetables to a platter and serve.

carrots, parsnips, brussels, sweet potato, extravirgin olive oil, oregano, basil, thyme, rosemary, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/herb-roasted-root-vegetable-376741 (may not work)