Healthy and delicious Oven Roasted Root Vegetables. Easy and colorful vegetable side dish. Vegan, gluten free, parve, kosher.

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)

Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.
Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pe