Roasted Vegetables with Fresh Herbs

4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice 1 pound brussels sprouts, halved 1/2 cup extra-virgin olive oil 10 sage leaves 5 thyme sprigs Two 6-inch rosemary sprigs, cut into 2-inch lengths Kosher salt and freshly ground pepper