Roasted Winter Vegetables with Rosemary and Calamata Olives

Name: Roasted Winter Vegetables with Rosemary and Calamata Olives
Ingredients: 1 medium potato (any kind), skin on, cut into 1/2-inch pieces; 1 yam, skin on, cut into 1/2-inch pieces; 1 carrot and/or parsnip, peeled and sliced into 1/2-inch slices; 6 brussels sprouts; 1 tablespoons olive oil; 3/4 teaspoon salt; 1/2 head garlic, cloves separated and skins removed; 2 large shallots, peeled and quartered; 1 yellow bell pepper, cut lengthwise into 1/4-inch strips; 1 red bell pepper, cut lengthwise into 1/4-inch strips; 1/2 cup Calamata olives, pitted; 1/4 cup fresh rosemary or thyme, stems removed; 3/4 teaspoon freshly ground black pepper