8  parsnips, peeled, cut in half lengthwise and thirds crosswise
8  carrots, peeled, cut in half lengthwise and thirds crosswise
6  white turnips, peeled and cut into 1-inch cubes
4  beets, peeled and cut into 1-inch cubes
1/4 cup olive oil
2 teaspoons herbs de Provence
 {salt}, to taste
 freshly ground {black pepper}, to taste
3 tablespoons sugar
2 to 3 tablespoons snipped fresh chives

Preheat the oven to 450°F. Fit a large pot with a vegetable steamer, add water to reach just below the bottom of the steamer, and bring to a boil over high heat.

Steam the parsnips until tender, 8 to 10 minutes. Transfer them to a large bowl. Repeat with the carrots, turnips, and beets, steaming each vegetable separately for 8 to 10 minutes.

Toss the vegetables with the olive oil, herbs de Provence, and salt and pepper.

Spread the vegetables in a single layer on two baking sheets and sprinkle them with the sugar. Roast, shaking the pans occasionally, until the vegetables are golden brown and fork-tender, 30 minutes. Serve immediately on a platter, garnished with the chives.