In a small bowl, combine the figs and orange juice and let soak for at least 20 minutes or up to 1 hour. Drain and reserve the orange juice.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, combine the figs, carrots, sweet potatoes and parsnips. Add the olive oil, balsamic vinegar, molasses, za’atar, salt and pepper to taste and toss to coat.
Spread the mixture on the baking sheet. Roast, tossing occasionally, until the vegetables begin to caramelize, 30 to 40 minutes. Sprinkle 3 tablespoons of the reserved orange juice over the vegetables and toss again. Add more salt to taste and serve.