Use any vegetables you like to make this roasted root vegetable medley; add liquid as they cook to keep them slightly moistened.
Heat oven to 375 degrees. Scrub vegetables and peel as desired. Cut into 1-to-2-inch pieces (they should all be of similar size).
Place butter in a roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, and salt and pepper. Stir well to coat, and return to oven.
Cook vegetables for 1 to 1 1/2 hours, stirring occasionally and adding more stock as needed to keep vegetables slightly moist. Vegetables are done when tender and golden brown. Stir in herbs and serve.