Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1 1/2 pounds red potatoes (washed, cut into 1-inch chunks); 3 carrots (peeled, halved lengthwise and cut into 1-inch lengths); 3 shallots (quartered); 2 ribs celery (cut into 1-inch lengths); Optional: 1 or 2 leeks (trimmed and halved lengthwise, white part only); Optional: 1 or 2 red or gold beets (trimmed, washed, cut into 1-inch chunks); 1/2 tsp kosher salt (or to taste); 1/4 tsp freshly ground black pepper; 4 cloves garlic (minced); 1/4 cup olive oil; 1 to 2 sprigs each rosemary and thyme (or 1/2 each teaspoon dried thyme and rosemary)