Step 1

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2

In a large bowl, toss the sweet potatoes, parsnips, rutabagas, and carrots, drizzle with olive oil.

Step 3

Arrange vegetables on prepared baking sheet in a single layer. Sprinkle with garlic and rosemary or thyme, then season to taste with salt and pepper. (I like 1 teaspoon salt and 1/2 teaspoon pepper.)

Step 4

Roast until vegetables are tender when pierced with a fork and browned around the edges, about 60 minutes. Stir vegetables occasionally to ensure even browning.