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Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well. Let sit while cutting vegetables.
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Place butternut squash and radishes on the prepared baking sheet. Spread into an even layer.
Shake the dressing and drizzle half of it over the butternut squash, radishes and parsnip. Toss to coat and roast for about 15-20 minutes.
While the veggies are in the oven, chop bell pepper, zucchini and onions. Place in a bowl and toss with the remaining dressing.
Remove the baking sheet from the oven and add in bell pepper, zucchini and onions. Return to oven and roast for more 15-20 minutes.
Before serving, top it with fresh parsley.