Red Meat Allergy Friendly Vegan Roasted Root Vegetables with Garlic

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  2 medium carrots, peeled and cut into 1-inch pieces
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  2 medium parsnips, peeled and cut into 1-inch pieces
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  2 medium beets, peeled and cut into 1-inch cubes
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  1 medium sweet potato, peeled and cut into 1-inch cubes
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  1 small red onion, cut into 1-inch wedges
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  6 cloves garlic, unpeeled
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  3 tbsp olive oil
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  1 tsp kosher salt
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  ½ tsp black pepper
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  1 tsp fresh thyme leaves
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  1 tbsp balsamic vinegar
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For serving

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  1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
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