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Arrange a rack in the middle of the oven and heat the oven to 425°F.
Peel 2 pounds of root vegetables, if desired, then cut them into roughly 1-inch chunks. Place the root vegetables on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper and toss to evenly coat. Spread out in an even layer. Roast for 30 minutes. Meanwhile, chop fresh herbs.
Remove the baking sheet from the oven, sprinkle fresh herbs and toss. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
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