Steps
Preheat your oven to 400°F (200°C).
Peel and chop the carrot, parsnip, sweet potato, and beet into even-sized pieces.
In a bowl, combine the chopped vegetables with olive oil, thyme, rosemary, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet.
Roast in the oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
Remove from the oven and let cool slightly before serving.