Name: Oven Roasted Root Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1 lb yams ((orange sweet potatoes) - 2 small or one large, peeled); 3/4 lb red potatoes (scrubbed clean, peel on); 1/2 lb beets ((red or golden), trimmed and scrubbed clean); 1/2 lb 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 tbsp fresh thyme leaves ((or 2 tsp dried thyme)); 5 sprigs fresh rosemary ((or 3 tsp dried rosemary)); 1 tsp ground cumin ((can be omitted for Ashkenazi Passover)); 1 tsp kosher salt (or more to taste); 1/4 tsp black pepper (or more to taste)