Roasted Root Veggies

Ingredients

• 3 large red potatoes, cut into 1-inch cubes
• 1 large red onion, cut into wedges
• 5 medium carrots, halved and quartered
• 2 medium turnips, peeled and quartered
• 2 medium parsnips, peeled and cut into 1/4-inch strips
• 1 small rutabaga, peeled and cut into 3/4-inch cubes
• 2 tablespoons canola oil
• 1 teaspoon dried thyme
• 1/8 teaspoon pepper