Roasted Potatoes, Carrots and Parsnips

Ingredients (7)

• 1 tsp kosher salt
• 5 large carrots 2-3/4 ounces each, peeled, ends trimmed, sliced on diagonal
• 4 large parsnips 5-ounces each, peeled, ends trimmed, sliced on diagonal
• 2 sweet potatoes 5-ounces each, peeled, cut into medium cubes
• 2 tbsp olive oil
• 2 tbsp fresh herbs thyme, oregano, sage, or rosemary
• 1 Freshly ground black pepper, to taste