Roasted Radishes and Root Vegetables

3 medium sweet potatoes, peeled and cut into 2" chunks, about 3 cups 4 medium parsnips, peeled and cut into 2", about 2 cups 2 medium red onions, peeled and quartered 12 oz. radishes 1 whole head of garlic, cut in half lengthwise 3 tablespoons olive oil 1/2 tsp. black pepper 1 T or 1 tsp. dried thyme

Serves 4 Preheat oven to 450°F. In a large bowl put potatoes, parsnips, onions, radishes and garlic. Toss with olive oil, salt and pepper. Arrange vegetable in a single layer in a 15 1/2" x 10 1/2" roasting pan. Bake until vegetables are tender and golden, stirring occasionally, about 45 minutes. Arrange vegetables on a serving platter. Sprinkle with thyme and garnish with thyme springs if desired.