Preheat your oven to 450°F (230°C) and prepare a baking sheet lined with foil or parchment paper.

Trim the ends off the carrots, parsnips, and asparagus, then cut them into uniform lengths, about 4-5 inches long.

Gather the vegetables into bundles, featuring three asparagus spears, three carrot pieces, and three parsnip pieces per bundle.

Wrap each vegetable bundle with a slice of thick-cut bacon, secuering with twine if desired, and arrange seam-side down on the baking sheet.

Season the bundles with salt and pepper, then roast in the preheated oven for 20 minutes.

Whisk together maple syrup, apple cider vinegar, ground cumin, and ground ginger to create the glaze.

After 20 minutes, remove from the oven and drizzle the glaze over each bundle. Return to the oven for another 5 minutes.

Once the bacon is crispy and the glaze has set, let cool slightly and serve warm.