This is a sensational, flavorful, and hands-off way to cook all kinds of vegetables. Play with what’s in season; just make sure to chop or dice everything to the same size so that they cook evenly. I salt them lightly in the beginning, as roasting vegetables naturally brings out their flavor, and I find that it’s better to taste at the end and adjust as needed. Serves 4 to 6 as a side dish 1 1/2 pound parsnips (about 4 to 5), peeled and cut into 2-by-1/2-inch strips 1 pound carrots, peeled and cut into 2-by-1/2-inch strips 1/2 pound Yukon gold potatoes, cut into 6 to 8 wedges 1 Spanish or red onion, peeled and cut into 8 wedges 1/4 cup olive oil 4 to 6 sprigs fresh thyme Salt and freshly ground pepper to taste For the Vinaigrette 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon mayonnaise …