Preheat your oven to 400°F (200°C) and gather your ingredients.

In a large bowl, combine the sliced carrots, halved Brussels sprouts, cubed butternut squash, and sliced parsnips. Drizzle with olive oil and maple syrup, then add thyme, rosemary, salt, and pepper. Toss to coat evenly.

Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.

Roast for 30 to 35 minutes, flipping halfway through until they are tender and golden brown.

In the last 5 minutes, sprinkle chopped pecans or cranberries over the vegetables if desired.

Serve warm, garnished with fresh herbs or flaky salt.