Cut the pumpkin or squash into thinnish wedges and peel. Remove and discard the seeds. Trim and wash the carrots. Peel the parsnips and cut lengthwise into quarters. Peel and halve the beetroot.
Mix the tamari, olive oil, sea salt and pepper in a big bowl then add the vegetables and toss until well coated. Tip into a baking tray and bale for 45 minutes to 1 hour until tender and nicely browned.
Make the dressing. Whisk the wine vinegar, fish sauce, olive oil and sugar together in a bowl.
Drizzle the dressing over the vegetables and toss to coat. Serve immediately scattered with coriander leaves.