Roasted Vegetables with Maple Glaze

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Nonstick cooking spray, for the baking sheet

One 8-ounce package whole rainbow carrots (5 to 6 carrots), peeled and cut into 2-inch pieces

One 8-ounce package parsnips (2 large parsnips), peeled and cut into 2-inch pieces

2 medium red onions, cut into wedges

1 large red beet, peeled and cut into 2-inch pieces

1 large golden beet, peeled and cut into 2-inch pieces

1/2 cup olive oil

2 tablespoons maple syrup

2 teaspoons kosher salt

1 teaspoon whole-grain mustard

1 teaspoon freshly ground black pepper

3 large sprigs fresh thyme, stems removed, plus thyme leaves, for garnish

Chopped fresh parsley, for garnish