Ingredients:

    4 medium potatoes, pealed
    4 carrots, pealed
    Yucca, same amount as potatoes, pealed
    Sweet potatoes, same amount as potatoes, pealed
    Pumpkin, same amount as potatoes, pealed
    3 big white onions, pealed and cut in 6-8 wedges
    10 large cloves of garlic, with skin, just a bit broken
    Extra Virgin Olive Oil
    2 1/2 teaspoons white mustard corns
    2 1/2 teaspoons coriander corns, just broken
    1 1/2 teaspoons cumin corns
    3 bay leaves
    Pepper and salt, best out the mill, to season

How to do:
   
    Cut all veggies into similar sizes, to have similar baking time,
    But not to small. Leave the root end of the onions, that they
    Don't brake apart.
    Preheat oven to 180-190  C ( 350-375 F).
    Bring in a large pot water to the boil and drop in the potatoes,
    Pumpkin, yucca and carrots.
    Cook for 2 minutes and drain well.
    Bring in a large oven pan, (I use the large aluminum, high edged,
    Trays you can buy everywhere) all ingredients together and
    Drizzle a good amount of olive oil over it.
    Use your hands to mix all ingredients well together with the oil.
    All should be very well oil coated.
    Place in the oven and cook for about 45-60 minutes till the
    Veggies are cross and golden brown. Turn them over from time
    To time. If necessary add from time to time more olive oil to keep
    The veggies moist.
    Do not use water, we want them baked not steamed.
    Check with a skewer that they are cooked through well.
 
Serving:
   
    Sprinkle over a 1/2 hand full of fresh rosemary leaves mixed with
    Parsley and serve hot immediately.
 
Tip:

    You can bake the same dish in your BBQ with lid closed. It's a
    Great meal on its own or a side dish to all BBQ meats.
    Keep it rustic. We serve during a party a big tray and everyone
    Picks it out the tray.
    Use a veggie variety as you like it. We love in there also the
    Mini potatoes with the skin on.