Roasted Carrots and Parsnips

Ingredients

• 1 lb (500 g) parsnips, peeled and cut into 1 inch (2.5 cm) pieces
• 1 lb (500 g) carrots, peeled and cut into 1 inch (2.5 cm) pieces
• 1 cup (250 mL) onions, cut into wedges
• 2 tbsp (25 mL) vegetable oil
• 1 tsp (5 mL) dried thyme
• 2 tbsp (25 mL) maple syrup
• 1 tbsp (15 mL) Dijon mustard