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1. In a large bowl, combine sweet potatoes, carrots, squash, and peppers. Toss with oil.
2. Spread vegetables on one or two large parchment-lined baking sheets. Roast in a pre-heated 375F oven for 45 to 60 minutes, or until browned. Stir once or twice during cooking
3. To prepare dressing, combine vinegars, brown sugar, maple syrup, thyme, salt and pepper in a small bowl.
4. Toss hot roasted vegetables with dressing. Sprinkle with parsley.
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