Roasted Winter Vegetables

For this incredibly bright side dish, use any combination of vegetables that you like. To make sure that all the vegetables are ready at the same time, place the second baking sheet in the oven after the first one has been in it for 20 minutes.
Preheat the oven to 425 degrees.Place 8 sprigs of thyme, beets, carrots, and turnips in a large bowl. Drizzle with 1 tablespoon of oil; sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir to coat. Place the vegetables in a jelly roll tin. Bake at 425 ° C for 45 minutes or until the vegetables are tender and beginning to brown, stirring occasionally.Put the remaining 8 sprigs of thyme, garlic, onion and fennel in a bowl. Drizzle with the remaining 1 tablespoon of oil; sprinkle with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the vegetables in a single layer in a jelly roll tin. Bake at 425 ° C for 25 minutes or until the vegetables are tender and beginning to brown, stirring occasionally. Combine beetroot and onion mixture; sprinkle with chopped thyme.