Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

1/3 cup extra-virgin olive oil 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried basil 1/4 teaspoon sea salt 1 teaspoon freshly ground black pepper