Preheat your oven to 425°F (220°C).

Wash and peel the carrots, parsnips, and sweet potatoes, then cut them into uniform chunks. Halve the Brussels sprouts and wedge the red onion.

In a small bowl, whisk together olive oil, dried thyme, dried rosemary, minced garlic, and balsamic vinegar. Add salt and pepper to taste.

Pour the olive oil mixture over the prepared vegetables and toss until evenly coated.

Spread the coated vegetables in a single layer on a large baking sheet.

Roast the vegetables for 25 to 30 minutes, stirring halfway through, until tender and caramelized.

Let the vegetables cool for a couple of minutes before transferring to a serving dish and garnish with fresh parsley.

Serve warm as a side or light main.