Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

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

Spread the mixture evenly on the parchment-lined baking sheet, ensuring not to overcrowd the vegetables.

Roast the vegetables for 30–35 minutes, flipping halfway through, until tender and golden brown.

Add pecans or cranberries during the last 5 minutes of roasting for extra flavor.

Remove from the oven, let cool briefly, and serve warm.