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1. Preheat oven to 450° F. Bring a medium
saucepan of water to a boil. Add onions and
boil for 1 minute. Drain and rinse under cold
running water. Using a sharp paring knife, trim
root ends and peel.
2. Combine the onions, carrots, turnips, oil, 1
teaspoon maple syrup, salt, pepper and thyme
sprigs in a large bowl; toss to coat well.
Spread the vegetable mixture in a single layer
on a large baking sheet with sides. Roast,
turning the vegetables twice, until tender and
lightly browned in spots, about 30 minutes.
3. Transfer the vegetables to a large bowl;
remove thyme stems. Drizzle with the remaining
1 teaspoon syrup, vinegar and 1 tablespoon
parsley; toss to coat. Sprinkle with the
remaining 1 tablespoon parsley and serve.
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