Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles

1 1/2 cups Brussels sprouts (about 1/2 pound), halved

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 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices

1/2 cup extra-virgin olive oil

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 cup sea salt

2 tablespoons freshly ground black pepper