4 cups red bliss potatoes (about 1 pound, cut into 1 1/2 inch slices
3 medium parsnips (about 1 pound), cut into 1 1/2 inch think slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2 inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F.
Greas an 11 by 17 inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on a middle rack in oven and bake for 35 to 40 minutes.