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Preheat oven to 425°F. In a 13-by-9-inch baking pan, combine carrots, sweet potato, parsnip, red onion and garlic. Drizzle with oil; sprinkle with 1/2 teaspoon thyme and pepper. Toss to coat. Cover with foil.
Bake for 20 minutes. Remove foil; stir vegetables. Bake, uncovered, for 15 to 20 minutes more or until vegetables are tender.
Meanwhile, in a large saucepan, whisk together milk, broth, flour, and the remaining 1/2 teaspoon thyme until smooth. Cook and stir over medium heat until thickened and bubbly. Add roasted vegetables. Cook and stir about 1 minute more or until heated through.