Roasted Root Vegetables With Thyme

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2 medium chioggia beets, peeled

2 medium unpeeled white turnips

2 medium unpeeled yukon gold potatoes

2 medium carrots, peeled

2 medium parsnips, peeled

2 small yellow onions

1/4 cup extra-virgin olive oil

3 teaspoons minced fresh thyme leaves, stems reserved

4 cloves garlic, smashed and peeled

Salt and pepper

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