Wash and dry all produce. Preheat oven to 400 degrees. Peel carrots and parsnip. Slice into 1/4-inch rounds on a slight diagonal. Halve, peel, and slice onion into 1/2-inch wedges. Strip leaves from thyme and discard stems. Roughly chop leaves. Mince or grate garlic.

Toss carrots, parsnip, onion, half the thyme, 1 TBSP olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until tender and lightly browned, 23-25 minutes.

Heat a drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Add to pan and sear until browned, 2-3 minutes per side. Remove from pan and set aside.

Heat a drizzle of oil in same pan over medium heat. Add garlic and toss until fragrant, about 30 seconds. Stir in a pinch of cayenne (to taste— it’s spicy), 1 TBSP sugar, remaining thyme, stock concentrate, and 1/2 cup water. Scrape up any browned bits from bottom. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Season to taste with salt and pepper.

Return pork to pan and turn to coat in glaze. Using tongs, pick up each piece and gently shake above pan to let excess glaze drip off.

Thinly slice pork. Divide veggies and pork between plates, then drizzle with any remaining glaze.