Garlic butter roast carrots, parsnips and capsicums

Ingredients

• 5 parsnips, peeled and quartered lengthways
• 5 carrots, peeled and quartered lengthways
• 2 red capsicums, seeds removed, thickly sliced
• 2 peeled red onions, cut into wedges
• 2 tablespoon olive oil
• salt and freshly ground black pepper
• 50 gram butter, softened
• 6 clove garlic, peeled and crushed
• 2 tablespoon chopped fresh thyme leaves, plus extra small sprigs to garnish