These roasted root vegetables include Beet, Parsnip, Carrots and Fennel and are tossed with parmesan and thyme just before serving
Preheat your oven to 425 degrees and place a sheet pan on the middle rack
Cut the red onion into large slices and trim the root end off of the garlic cloves (leaving them whole). Place in a medium bowl
Peel the beets, carrots and the parsnips. Cut them into uniform pieces (about 3/4" cubes for the beets and add to the bowl
Chop the tops and the root base from the fennel bulb. Slice into large pieces and add to the bowl
Toss with olive oil and add salt and pepper to your liking. Carefully remove the sheet pan and spread out the vegetables.
Roast for 45 minutes, stirring after about 25 minutes