Roasted Winter Vegetables

carrots, peeled and cut on the bias into 2-inch lengths 5 nos

parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths 4 nos

golden beets, peeled and halved, or quartered if large 3 nos

radishes, trimmed and halved, or left whole if small 1 cups

thyme 4 sprig

garlic cloves, coarsely chopped 2 nos

olive oil 3 tbsp

freshly grated nutmeg 1/2 tsp

Kosher salt and freshly ground black pepper 1/4 tsp

finely grated lemon zest 1 tsp