Roasted Root Vegetables With Maple Balsamic Dressing

Name: Roasted Root Vegetables With Maple Balsamic Dressing
Ingredients: 2 lbs sweet potatoes, peeled and cut 1/2 inch thick; 2 lbs carrots, peeled and cut in 1/2 slices on the diagonal; 1 lb butternut squash, peeled and cut in 2 inch wedges (or acorn squash); 2 orange bell peppers, seeded and cut in thick slices; 2 tablespoons vegetable oil; 2 tablespoons balsamic vinegar; 2 tablespoons red wine vinegar; 2 tablespoons brown sugar; 2 tablespoons maple syrup; 2 tablespoons thyme, chopped or 1⁄2 teaspoon dried thyme; 1⁄2 teaspoon salt; 1⁄4 teaspoon pepper; 2 tablespoons parsley, chopped