Preparation

1. Preheat oven to 425 F. Line two sheet pans with parchment. In a large bowl, combine the beets, carrots, parsnips, and butternut squash. Toss with 2 tablespoons of the olive oil. Sprinkle with the lemon pepper seasoning, 1/2 teaspoon of the salt, 2 teaspoons of thyme, and the cumin.
2. Toss well to coat the veggies with the seasonings, then transfer to one of the prepared sheet pans. Bake in preheated oven for about 40 minutes or until all veggies are cooked. To the same bowl, place the onion wedges and garlic cloves along with the remaining tablespoon of olive oil, and sea salt, and thyme sprigs. Toss to coat them with their seasonings, then transfer to the other prepared sheet pan.
3. When the first veggies have been cooking for 20 minutes, lower the oven to 400 F and add the second sheet pan. Bake an additional 20 minutes or until the onions are golden at the edges, and the garlic is tender. Stir both batches of veggies a couple of times, and rotate the pans while they are cooking.
4. When veggies are cooked, snip off the root end of each garlic clove and squeeze it out of its skin into a large bowl. Remove and discard the thyme stalks from the thyme sprigs. Toss both batches of veggies together in the large bowl and serve.