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2 1/2 tablespoons extra virgin olive oil
3 sweet tango apples, cored and chopped
3 parsnips, peeled and chopped
1 red onion, peeled and cut into (8) wedges
2 garlic cloves, lightly smashed
4 thyme sprigs, plus more minced for garnish
1/2 lemon, zested and juiced
salt and pepper to taste
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