Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine carrots and sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on the baking sheet.

In a small saucepan over medium heat, combine cranberries, honey (or maple syrup), balsamic vinegar, and Dijon mustard. Cook until cranberries burst into a glaze.

Pat chicken breasts dry and rub with remaining olive oil, salt, and pepper. Place on the baking sheet with vegetables.

Brush cranberry glaze onto chicken breasts and reserve some for later.

Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.

Let chicken rest for 5 minutes before slicing. Drizzle with reserved glaze and garnish with chopped parsley.