Preheat oven to 375 degrees F (190 C) and ready 1 large or 2 medium baking sheets.

Prepare the vegetables: Peel and chop the parsnip. De-eye and chop the potato. Peel and chop the carrots. Peel and chop the beets. Remove the skin from the garlic cloves. Peel and slice the onion into wedges.

Add all vegetables to the pan, along with the herbs (crush in your fingertips), oil, salt, pepper, and maple syrup and toss to combine. All of the vegetables should be well coated in oil.

Roast until golden brown and tender—about 30-40 minutes—tossing/flipping at the halfway point to ensure even baking.

Remove from oven and enjoy. Delicious with vegan mushroom gravy. Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F (176 C) oven until warm.