Place racks in the upper and lower thirds of your oven. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

Scrub and peel the beets then cut into 3/4-inch chunks. (TIP: line your cutting board with parchment, red beets won’t stain). Place on one of the baking sheets. (If using both red and yellow beets, for the best presentation keep the colors separate from each other so the red does not bleed into the yellow.). Cut the red onion into 1-inch chunks and place on the sheet with the beets.

Scrub the sweet potato, parsnips, and turnip and cut into 3/4-inch chunks (no need to peel). Place on the second baking sheet.

Drizzle each sheet of vegetables with 2 tablespoons oil and sprinkle each with 1/2 teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then spread the vegetables into a single layer so they are not touching.

Roast on the upper and lower racks for 20 minutes, then remove the pans from the oven. Sprinkle with the herbs and use a spatula to toss the vegetables. Spread them back into an even layer and switch the pans’ positions on the upper and lower racks. Continue roasting until the vegetables are tender inside and lightly crisp outside, about 5 to 15 minutes more (the sheet with beets and onions will take longer).

Remove the vegetables from the oven. Season with a pinch or two of salt to taste and toss once more. Enjoy hot or at room temperature.