Preheat oven to 400°F. In a large, shallow roasting pan, combine carrots, turnips,
squash, and garlic. Drizzle with olive oil and sprinkle with thyme, salt, and pepper,
then toss until vegetables are coated with oil.
Roast vegetables, uncovered, for 10 minutes. Reduce heat to 350°F and continue to
cook, stirring once or twice with a metal spatula, until vegetables are tender, about
40 to 50 minutes. Season with additional salt and pepper before serving.