Roasted Baby Root Vegetables

Serves 8-10
1 LB Baby Beets trimmed
1 LB Baby Golden Beets trimmed
½ LB Shallots peeled
1-½ LB parsnips peeled halved and cut into 1 ½ inch lengths.
1 ½ LB Carrots peeled halved and cut into 1 ½ inch lengths.
¼ cup vegetable oil
Herbs (your choice, mix ‘n’ match) 1 TB thyme, 1 TB Marjoram, 1 TB Oregano, 1 TB basil, 1TB Rosemary
3 cloves of Garlic minced
Salt and pepper

Toss every thing together spread out on a sheet pan and roast at 425 for approximately 40 minute or until a knife pierces the vegetables easily.
Give the vegetable a quick stir and if needed a pinch of sugar to bring out their natural sweetness.