1. Preheat oven to 400F. 2. Halve carrots and cut into 2-inch pieces. Cut parsnips into 1-inch pieces. Halve unpeeled potatoes. 3. Combine carrots, parsnips, potatoes and shallots in a large nonstick roasting pan; drizzle with the oil and sprinkle with the thyme, salt and pepper; toss to coat. Spread vegetables in an even layer. Roast, stirring occasionally, until the vegetables are browned in spots and tender. About 40 minutes. Per serving (1/2 cup) - 2 points.