Ginger Roasted Winter Vegetables (Janis)

This is from the cookbook, "Vegan With A Vengeance" by Isa Chandra Moskowitz

Ingredients:
1 lb. Parsnips (about 2 average size)
2 large Carrots
1 Butternut Squash
1 lb. Sweet Potatoes
2 heaping Tbl. of grated fresh Ginger
1/4 C. pure Maple Syrup
1/3 C. Olive Oil
pinch Cinnamon
pinch Allspice
1 tea. Salt

Instructions:
Peel the vegetables and cut them into 3/4"-1" chunks. Place in a large bowl with the other ingredients. Mix the vegetables to thoroughly coat them. Place the vegies in a single layer on a rimmed baking sheet. You will probably need two baking sheets for this - non-stick works best. If there is any extra liquid, pour it over the vegies. Bake for 45 minutes or until browned and tender. Periodically stir and flip the vegetables