Preheat your oven to 425°F. Get out two large rimmed baking sheets.
Add the carrots, parsnips and onion to one of the baking sheets. Drizzle the vegetables with the olive oil. Then sprinkle with the salt, fennel seeds, coriander seeds, cumin seeds and black pepper. Using your hands, toss everything together until the vegetables are well coated. Then transfer about half of the vegetables to the second baking sheet. Spread the vegetables out so they are in a single layer.
Transfer the baking sheets to your preheated oven. Roast the vegetables for 15 minutes. Then stir them and rotate the two baking sheets. Continue roasting for an additional 10 minutes. The vegetables should be tender and starting to darken in places.
Remove the baking sheets from your oven. Sprinkle the red wine vinegar over the vegetables while they are still warm. Top with the chopped cilantro and serve.