Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

INGREDIENTS

• 1 tablespoon dried rosemary
• 2 tablespoons freshly ground black pepper
• 1 teaspoon dried basil
• 1/3 cup extra-virgin olive oil
• 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
• 1/4 teaspoon sea salt
• 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
• 1 tablespoon dried oregano
• 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
• 1 teaspoon dried thyme