oven roasted root vegetables
healthy and delicious oven roasted root vegetables . easy and colorful vegetable side dish . vegan, gluten free, parve, kosher.
yams, red potatoes, beets, large carrots, parsnip, red onion, whole garlic cloves, extra virgin olive oil, fresh thyme leaves, fresh rosemary, ground cumin, kosher salt, black pepper
- 1 lb yams
 - 3/4 lb red potatoes
 - 1/2 lb beets
 - 1/2 lb large carrots
 - 1 parsnip
 - 1/2 red onion
 - 6 whole garlic cloves
 - 1/4 cup extra virgin olive oil
 - 2 tbsp fresh thyme leaves
 - 5 sprigs fresh rosemary
 - 1 tsp ground cumin
 - 1 tsp kosher salt
 - 1/4 tsp black pepper

- 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 pepper.
 - stir until all vegetables are evenly coated with oil, spice and herbs.
 - brush 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 spaces across the sheet.
 - roast the vegetables in the oven for 15 minutes.
 - stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges.
 - return baking sheet to 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 some leaves of rosemary will remain, this is good.
 - season with additional salt and pepper to taste, if desired.
 - vegetables can be served warm or at room temperature.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 lb yams
- 3/4 lb red potatoes
- 1/2 lb beets
- 1/2 lb large carrots
- 1 parsnip
- 1/2 red onion
- 6 whole garlic cloves
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh thyme leaves
- 5 sprigs fresh rosemary
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/4 tsp black pepper

 ### Assistant: The ingredients you'll need are:
- 1 lb yams
- 3/4 lb red potatoes
- 1/2 lb beets
- 1/2 lb large carrots
- 1 parsnip
- 1/2 red onion
- 6 whole garlic cloves
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh thyme leaves
- 5 sprigs fresh rosemary
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/4 tsp black pepper


You can follows these steps to make the recipe:
- 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 pepper.
- stir until all vegetables are evenly coated with oil, spice and herbs.
- brush 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 spaces across the sheet.
- roast the vegetables in the oven for 15 minutes.
- stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges.
- return baking sheet to 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 some leaves of rosemary will remain, this is good.
- season with additional salt and pepper to taste, if desired.
- vegetables can be served warm or at room temperature.
- .

