Preheat your oven to 400 degrees
Quarter the red potatoes. Peel and quarter the beets. Peel and cut the carrots into bite sized pieces. Quarter the shallot. Chop the fresh herbs.
Transfer the vegetables to the roasting pan and cover with aluminum foil.
Roast for 45 minutes.
Stir and remove foil cover.
Roast an additional 15 minutes.