Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 3 large parsnips (peeled, quartered and then cut into 3-inchlong strip); 1 butternut squash (halved, peeled, seeded and cut into pieces the size of the parsnip strips); 2-3 pounds carrots (peeled, quartered and then and cut in half); 2-3 red onions (peeled and cut into eighths); 10-12 shallots (peeled and cut into quarters); 2-inch piece ginger (peeled and roughly chopped); Olive oil; 1 tablespoon herbes de Provence; 5-6 sprigs thyme; 1 teaspoon Coarse sea salt; Freshly ground black pepper