Instructions: Heat oven to 450 degrees. Trim and peel turnips and carrots. Place vegetables in a medium roasting pan, cutting any larger ones in half so that they are all about the same size. Toss with the olive oil. Add thyme sprigs, and season with salt and pepper. Roast, stirring occasionally, until vegetables are tender when pierced with the tip of a knife, about 45 minutes.

Serves 6 to 8.

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