Roasted Root Vegetables

4 red bliss (or other type) potatoes

1 large yam, peeled

2 carrots, peeled

2 medium onions, peeled  and quartered

1/4 cup olive oil

1 tablespoon dried thyme (optional)

2 teaspoons salt

1 teaspoon pepper

Preheat the oven to 400°

1. Cut the potatoes, carrots, and yam into bite-sized pieces.  Spread onto a sheet pan, with the quartered onion.
2. Add olive oil, thyme, salt and pepper, and mix well with the vegetables.
3. Roast for approximately 45 minutes, or until the vegetables are cooked through, and browned.

IMPORTANT NOTES:

• Every 10-12 minutes, turn the vegetables over to prevent them from sticking to the pan.
• Leave the onions quartered; don’t try to break them up, as they’ll do that anyway as they cook.