Roasted Fall Vegetables with Maple, Thyme, and Apple, an easy and simple dish to prepare, perfectly suited for the season.
Preheat an oven to 425°F. Line a baking sheet with parchment paper.
Spread the parsnips, potatoes, turnips, carrots, shallots, and apples on the prepared baking sheet in a single layer. Combine olive oil and maple syrup in a small bowl and drizzle over the vegetables. Sprinkle with the salt, pepper, and thyme and toss well. Roast in preheated oven, tossing occasionally until the vegetables and apples are lightly brown and tender. About 30 to 40 minutes.
Transfer the vegetables and apples to a platter or a serving dish. Sprinkle with a little flaky sea salt and thyme or parsley and serve immediately. Serves 6.