Preheat oven to 425 degrees.
Peel and cut sweet potatoes, carrots, turnips, parsnips and onion into 1/2" pieces. Place in a large bowl and toss with olive oil, thyme, paprika, salt and pepper. Transfer to a parchment paper lined baking sheet, and spread in a single layer. Roast vegetables for 30 minutes or until vegetables are fork tender.
Put roasted vegetables in blender and add vegetable broth. Blend until pureed. You may need to do this in two batches. Season to taste with salt and pepper.
In a medium bowl, toss together shredded brussels sprouts, diced bosc pear, walnuts, balsamic vinegar and maple syrup.
Ladle soup into soup bowls. Top each bowl with a spoonful of Brussels Sprout Pear Topping.
Feel free to use any mix of root vegetables you can find at the store.