Roasted Root Veggies Recipe

3 large red potatoes, cut into 1-inch cubes 1 large red onion, cut into wedges 5 medium carrots, halved and quartered 2 medium turnips, peeled and quartered 2 medium parsnips, peeled and cut into 1/4-inch strips 1 small rutabaga, peeled and cut into 3/4-inch cubes 2 tablespoons canola oil 1 teaspoon dried thyme 1/8 teaspoon pepper