Start by prepping your vegetables. Peel and chop the honey nut squash into bite-sized pieces. It should be roughly the same size as your cubed yam. This helps everything cook evenly.

Next, grab your baby carrots and parsnips. Trim the carrots if they’re long, and cut the parsnips into thick sticks.

In a large mixing bowl, toss your prepared vegetables with olive oil. Ensure every piece gets a nice coat—this is key for that delightful roasted flavor.

Then, sprinkle in your sea salt, black pepper, and smoked paprika. Did you know smoked paprika is simply regular paprika that has been dried by smoking? It adds a unique depth that's perfect for this dish. Lastly, add the chopped fresh thyme leaves and toss everything together again until fully coated.

Now, spread your seasoned vegetables in a single layer on a large baking sheet. Give them some space, so they roast instead of steam. An overcrowded pan just won’t do!

Preheat your oven to 425°F (220°C) and pop your baking sheet in. Allow them to roast for about 25-30 minutes, stirring once halfway through. The timing depends on how thick your pieces are. You want them golden brown and tender.

Once done, take the vegetables out and sprinkle the grated Parmesan cheese on top. Let it melt slightly with the residual heat. Now, they’re ready to serve!