Root Vegetable Bake

1 cup cubed red potatoes

1 large yam, peeled and chopped

4 large carrots, peeled and sliced

1 large parsnip, peeled and chopped

1 jicama, peeled and chopped

2 turnips, peeled and chopped

¼ cup minced fresh rosemary, or to taste

5 tablespoons olive oil

6 cloves garlic, minced

1 tablespoon sea salt

Preheat oven to 400 degrees F (200 degrees C).

Combine red potatoes, yam, carrots, parsnip, jicama, and turnips in a large baking dish.

Mix rosemary, olive oil, garlic, and sea salt in a small bowl; pour over vegetables and toss to coat.

Bake in the preheated oven until vegetables are tender, 35 to 45 minutes.