Thanksgiving Side: Roasted Sweet Potatoes, Yams, and Brussels Sprouts with Fresh Rosemary

sweet potatoes (white flesh), peeled and cut into cubes

yams (orange flesh), peeled and cut into cubes

brussels sprouts, washed and cut in half

red onion, cut into big chunks

garlic cloves, peeled

Drizzle of olive oil

Fresh rosemary, finely chopped

Salt and pepper