Preheat oven to 400 F.
In a large dutch oven on medium heat add olive oil and butter.
While butter is melting, half parsnips lengthwise and cut out woody core. Discard cores. Halve remaining parsnips and set aside.
Halve carrots lengthwise, then cut in half. Cut beet and remaining potatoes into similar sized cubes as the sweet potatoes.
Add vegetables to pot and stir to coat evenly. Pour vinegar and toss again to coat.
Toss in garlic cloves, stir, cover and transfer dutch oven to oven. Bake for 30 minutes, stirring once after 15 minutes.
Remove garlic from vegetables and squeeze out of skins. Then return peeled garlic cloves to dutch oven. Add salt and pepper and stir to combine. Garnish with fresh chopped cilantro.