Oven Roasted Root Vegetables

Name: Oven Roasted Root Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
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)