Preheat the oven to 325 degrees F. Place all ingredients, except stock and parsley, in a large bowl and toss to combine. Arrange vegetables in a large, shallow baking dish or casserole, and then pour in the stock. Cover and roast 40 minutes. Uncover and stir the vegetables. Cook, uncovered, 20 to 30 more minutes, or until vegetables are tender and nicely coloured. Sprinkle vegetables with parsley and serve.