1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick
1 1/4 pounds carrots, peeled and sliced 1/2 inch thick
1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick
1 1/4 pounds golden beets, peeled and sliced 1/2 inch thick
1/2 cup extra-virgin olive oil
1/2 cup honey
6 thyme sprigs
Dash of lemon
Preheat the oven to 425 degrees
In a large bowl, toss the vegetables with the oil, honey and thyme and season with salt and. Divide between 2 large, sturdy rimmed baking sheets.
Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for an extra 10 minutes, until glazed.
Return them to the bowl and stir in the dash of lemon
Season to taste with salt
Serve right away.