Braised Brisket with Root Vegetables

beef brisket, preferably first cut, trimmed of excess fat

Kosher salt and freshly ground black pepper

olive oil

large yellow onion, thinly sliced

garlic, minced

chopped fresh thyme

dry red wine, such as Cabernet Sauvignon

diced tomatoes

baby red potatoes

carrots, peeled and cut into 3-inch-long pieces

parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if very thick