To par-boil or not to par-boil root vegetables before roasting? I'm looking at some recipes for roasted root vegetables and there appears to be a split between those that par boil then roast for ~30 minutes versus those that just roast for ~45 minutes

Excluding potatoes - where there appears to be a consensus that par boiling is necessary, what are the pros and cons of each approach? and is it more important for particular types of root veg?
I think this depends on how big the pieces are, and of course which ingredients. Some veg cook faster than others.

If you are using 1 inch or smaller pieces, you may not need to parboil, but if you are using larger pieces you may wish to par boil for longer as the pieces get bigger.

This lets you cook the interior without burning the exterior when you roast.

Of course if you add things like squash or broccoli to the veg roast, add those last and they don't need par boiling.