1. Preheat oven to 400°F. Peel the parsnips and carrots and cut into strips. Remove the stem and seeds from the pepper, cut the pepper into strips.
2. Place the parsnips, carrots and pepper on a baking sheet lined with parchment paper. Drizzle with oil. Strip the leaves from the thyme sprigs and sprinkle over the vegetables. Season with sea salt and crushed red pepper flakes.
3. Roast the vegetables about 10 min. Stir. Return to oven and roast for a further 10-15 min., or until golden brown but not too soft.
4. While vegetables are roasting, make the aïoli. In a small bowl, combine mayonnaise, crushed garlic and lemon juice to taste. Serve alongside the fries.
252 calories, 14g fat, 2g saturated fat, 5mg cholesterol, 857mg sodium, 29g carbohydrate, 8g fiber, 10g sugar, 3g protein