Preheat oven to 425 degrees Fahrenheit.
Cut 1/4 inch off the tops of the garlic heads. Place them on a piece of foil. Drizzle with 1/2 teaspoon olive oil, 1 sprig of fresh thyme, and a pinch of salt. Wrap in the foil and place on a rimmed baking sheet.
Remove the outer skin from the onion and trim the top. Cut onion into eighths. Place on the same rimmed baking sheet.
Trim the ends and peel the carrots and parsnips. Cut into equally-sized sticks. Place on the rimmed baking sheet with the onions and garlic. Drizzle all the vegetables with 2-3 teaspoons of olive oil. Season with a pinch or two of salt.
Roast in the oven for 30 minutes, until the parsnips are fork-tender. Place them on a large platter and cover with foil. Set aside.
Trim the ends and halve the Brussels sprouts. Place them on a rimmed baking sheet.
Wash and pat dry the fingerling potatoes. Place them whole on the rimmed baking sheet with the Brussels sprouts.
Drizzle the Brussels sprouts and fingerlings with 2-3 teaspoons olive oil and season with 1 teaspoon of Everything Bagel seasoning.
Roast in the oven for 30 minutes until the potatoes are fork-tender. Place them on the platter with the onion, garlic, carrots, and parsnips. Cover with foil. Set aside.
Trim the ends of the delicata squash and halve lengthwise. Remove and discard the seeds. Cut into slices about 1/2 inch thick. Place slices on the rimmed baking sheet. Drizzle with 1-2 teaspoons olive oil. Season with 1/2 teaspoon cinnamon and a pinch of salt. Roast in the oven for 20 minutes.
While the squash roasts, slice the apple and pear. Dice the cheeses. Make the dressing. (See below)
Once the squash is roasted, add the slices to the platter with all the other vegetables. Pour on the apple maple dressing.
Around the egdes of the platter fill in with the fruit slices, cheese, crackers, and nuts.