Prep Time: 30 min | Cook Time: 40 min | Serves 6
INGREDIENTS:
- 1 lb yams (sweet potatoes)
- ¾ lb red potatoes, cleaned, peel on
- ½ lb beets (red or golden), trimmed and scrubbed
- ½ lb carrots, peeled and halved lengthwise
- 1 parsnip, medium sized, peeled and halved lengthwise
- ½ red onion, peeled
- 6 garlic cloves
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
- 5 sprigs fresh rosemary (or 3 tsp dried rosemary)
- 1 tsp ground cumin
- 1 tsp kosher salt (to taste)
- ¼ tsp black pepper (to taste)
DIRECTIONS:
Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 ½” wide. Keep the pieces the same size so they roast evenly.
Place cut vegetables and garlic cloves in a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
Brush a large, rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaced across the sheet.
Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the centre and the chunks in the centre towards the edges. Return the baking sheet to the oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
Remove the roasted rosemary sprigs and stir the vegetables. Season with additional salt and pepper to taste, if desired and serve.
