8 carrots peeled and sliced, 4 parsnips peeled and sliced, 1 rutabaga peeled and diced, 1 (10 oz) bag pearl onions peeled, 1/4 cup olive oil, 2 tablespoons chopped thyme, 1 and 1/2 teaspoons salt, 1/2 teaspoon ground black pepper.
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and set aside. In a large bowl combine all vegetables tossing to coat evenly. Pour onto baking sheet. Bake for approximately 1 hour or until tender, stirring halfway through cooking time