Preheat the oven to 400° Fahrenheit and spray a baking sheet with non-stick cooking spray.
Using a vegetable peeler, peel the carrots, parsnips, beets, and yams.
Remove the ends of the vegetables if needed, and cut them into 1 1/2 inch pieces. Make sure to cut all the vegetables the same size, so they all cook evenly.
Add the carrot, parsnip, and yam pieces to a large bowl. Place the beets separately in another bowl. I like to keep the beets separate to prevent the beet juice from coloring all the other vegetables.
Place 2 tablespoons olive oil in the large bowl with the majority of the vegetables and the remaining 1 tablespoon olive oil in with the beets. Toss to stir and coat the vegetables evenly.
Sprinkle the Italian herbs and salt and pepper evenly over the vegetables. Toss to coat one more time.
Pour the large bowl of vegetables onto the prepared pan. Then, carefully place the beet pieces on the pan being careful not to discolor the other vegetables. It's ok if you do. I just prefer them not to for presentation reasons.
Place the vegetables in the oven and bake for 25-30 minutes or until the vegetables are fork tender.