Peel carrots, parsnips, and potatoes and cut into 1/4-inch cubes. Place in a large bowl with onion and Brussels sprouts; there should be about 12 cups. Drizzle olive oil and honey over vegetables and toss until well coated.
Place vegetables on a large baking pan in a single layer. Cover with foil and bake in a 425°F oven for 30 to 40 minutes or until just tender. Remove foil and bake 5 to 10 minutes longer or until nicely browned.
Return vegetables to large bowl and drizzle with TABASCO® Buffalo Style Sauce; sprinkle with parsley and toss well. Serve warm.
Makes 6 to 8 servings.
Use any combination of vegetables that you like. Other good options for roasting include sweet potatoes, butternut squash, beets, fennel, turnips, rutabaga, and zucchini.