Wash all root vegetables. Chop the sweet potatoes and beets into 1/2-inch cubes (leave peel on). Peel the parsnips and carrots and chop into equal-sized pieces. Arrange onto a lined baking sheet.
Mince the garlic and roughly chop the herbs. Combine with the olive oil, maple syrup, salt, and pepper. Drizzle over the vegetables and mix.
Roast vegetables in the oven for 20 minutes, stirring about halfway through.
Remove from oven and garnish with extra herbs if desired. Enjoy!
