4 red bliss (or other type) potatoes
1 large yam, peeled
2 carrots, peeled
2 parsnips, peeled
2 medium onions, peeled
1/4 cup olive oil
1 tablespoon dried thyme (optional)
2 teaspoons salt
1 teaspoon pepper

Preheat the oven to 400°

Cut all of the vegetables into bite-sized pieces.  Spread onto a sheet
pan, and add olive oil, thyme, and salt and pepper.  Roast for
approximately 45 minutes, or until the vegetables are cooked through,
and slightly browned.

IMPORTANT NOTE: Every ten minutes, turn the vegetables over to prevent
them from sticking to the pan.