Roasted Sesame Vegetables

1 lb parsnips
10 medium carrots, cut into 1/2-inch slices
1 large onion cut into 12 wedges
2 Tbsp olive or cooking oil
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 Tbsp maple (or maple-flavored) syrup
1 Tbsp frozen concentrated lemonade, thawed
2 tsp sesame seeds, toasted

Put first 7 ingredients into large bowl. Toss until vegetables are coated. Spread evenly in greased 3-quart shallow baking dish. Bake, covered, in bottom rack of 300*F oven for 1 hour. Combine maple syrup and concentrated lemonade in small bowl. Drizzle over vegetables. Stir until coated. Bake, uncovered, for another 1 to 1-1/4 hours until vegetables are tender-crisp. Sprinkle with sesame seeds.