Name: Oven Roasted Root Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 1 pound yams (orange sweet potatoes) – 2 small or one large, peeled; 3/4 pound red potatoes scrubbed clean, peel on; 1/2 pound beets (red or golden), trimmed and scrubbed clean; 1/2 pound large carrots peeled and halved lengthwise; 1 parsnip medium sized (4-5 oz), peeled and halved lengthwise; 1/2 red onion peeled; 6 whole garlic cloves large sized; 1/4 cup extra virgin olive oil divided; 2 tablespoons fresh thyme leaves (or 2 tsp dried thyme); 5 sprigs fresh rosemary (or 3 tsp dried rosemary); 1 teaspoon ground cumin (can be omitted for Ashkenazi Passover); 1 teaspoon kosher salt or more to taste; 1/4 teaspoon black pepper or more to taste