Roasted Winter Vegetables

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3 large carrots, cut into 1 1/2-inch pieces (about 3 cups)

2 large parsnips, cut into 1 1/2-inch pieces (about 2 1/2 cups)

1 large sweet potato, peeled, cut into 1 1/2-inch pieces (about 1 1/2 cups)

1 small butternut squash, peeled, seeded, cut into 1 1/2-inch pieces (about 2 cups)

3 tablespoons olive oil

1 tablespoon chopped fresh thyme

Salt and pepper

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