ROAST BABY PARSNIPS WITH LEMON AND POMEGRANATE

900g baby parsnips, trimmed and halved lengthways • 4 tbsp extra virgin olive oil • 4 thyme sprigs • 1 unwaxed lemon, finely sliced • 1 small pomegranate, halved • 2 tbsp balsamic glaze • ½ x 25g flat leaf parsley, roughly chopped • 2 tbsp toasted flaked almonds • 1½ tsp zaatar