Monument Cafe Roasted Root Vegetables

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1 pound red potatoes, washed and chopped into 1-inch cubes

2 parsnips or turnips, peeled and chopped into 1-inch pieces 

1 large red beet, peeled and chopped into 1/2-inch cubes 

1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds) 

2 red onions, peeled and quartered

1/4 cup olive oil

1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/2 teaspoon ground black pepper

2 cloves garlic, minced