2 pounds very small red and gold potatoes
1/2 pound baby carrots
2 parsnips
3 medium beets
1 leek, white end only (shallots will work as well)
1/3 cup plus 2 tablespoons olive oil
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 tablespoon fresh parsley
coarse salt and freshly ground black pepper

Preheat oven to 400 degrees.

1. Scrub all vegetables. Quarter larger potatoes, leaving smaller ones whole. Don't peel them. Slice parsnips and leek to 1/4 inch. Halve carrots.

2. Chop herbs very finely, putting aside 1/4 of the chopped mixture. Combine with 1/3 cup oil and toss with the vegetables. Salt and pepper to taste.

3. Peel beets and dice to 1/2 inch. Toss in a separate bowl with remaining oil and herbs, add salt and pepper. (keeping the beets separate from the other vegetables will prevent discoloration)

4. Roast each mixture separately for 20 minutes. Remove from oven and stir each to insure even roasting.

5. Return to oven for 10 - 15 minutes.

6. Vegetables should be golden brown and crisp outside and tender on the inside.

7. Combine in the beets just before serving.