Maple-Roasted Root Vegetables

4-6 large parsnips, cut into 4-5 inch strips
4-6 small heirloom carrots, cut in half lengthwise (can substitute 1 sweet potato) 
4-6 small beets, cut into strips or quarters
2 tbsp olive oil
2 tbsp maple syrup
small handful of fresh thyme, leaves stripped from stems
salt and pepper to taste

GARNISH:
wedge of lemon
sea salt
a couple thyme sprigs

Preheat oven to 400 degrees. Prepare a sheet pan or clay backing pan in oven to pre-heat. 

Cut vegetables to roughly the same thickness, around 1/2 inch. Lengths can vary. Place in plastic bag or glass bowl with lid.

Drizzle olive oil, maple syrup, thyme, salt and pepper. Shake to coat and pour onto hot pan spreading into a single layer. Adding parchment paper will make clean-up a little easier.

Roast until golden brown, approximately 30 minutes. Toss halfway through.

Place onto serving dish. Sprinkle with a bit of flaky sea salt. Top with sprigs of thyme and a squeeze of lemon.