Roasted Winter Vegetables

Ingredients

• 16 thyme sprigs, divided
• 4 medium beets, peeled and quartered
• 4 carrots, peeled and cut in half lengthwise
• 2 medium turnips, peeled and quartered
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 8 unpeeled garlic cloves
• 2 medium red onions, peeled and cut lengthwise into quarters
• 2 fennel bulbs, cored and cut lengthwise into quarters
• 1 teaspoon chopped fresh thyme