1. Preheat the oven to 200°C.
2. Peel and cube the parsnip and pumpkin into even pieces, then toss with olive oil, finely chopped garlic, and a dash of thyme.
3. Spread the vegetables on a baking tray and roast for about 25 minutes until tender and lightly caramelized.

Summary:
A nutritious and flavorful roasted vegetable mix ideal for a grown-up dinner.

Storage Tips:
Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

Allergy Notes:
Free from common allergens; verify ingredient sensitivities if needed.