Herb-Roasted Root Vegetables

Roasting vegetables is one of the simplest yet most transformative cooking techniques there is. These herb-roasted root vegetables come out of the oven with beautifully caramelized edges and a tender, almost buttery interior. I use whatever is in season — carrots, parsnips, sweet potatoes, beets — and they all work wonderfully together. This dish has converted many a vegetable skeptic at my dinner table.