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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch cubes. Halve and peel onion; small-dice one half and thinly slice the other. Trim and thinly slice scallions, separating whites from greens. Peel and halve carrot lengthwise; cut crosswise into ¼-inch pieces. Halve, core, and thinly slice apple. Pick 1 tsp thyme leaves from stems; leave remaining sprigs whole.