1/2 pound parsnips, peeled and cut into 2x1/2-inch sticks
1/2 pound carrots (about 3 or 4), peeled and cut into 2x1/2-inch sticks
1/2 pound turnips (about 2 medium or 1 large), peeled and cut into thin wedges
1/2 pound Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
1/2 pound of winter squash cut into 1/2 inch thick by two inch long pieces (similar in size to the carrots)
3 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
1-1/2 tablespoons pure maple syrup

Preheat the oven to 425 degrees.  Combine all of the veggies in a large bowl and toss with the butter and salt and pepper.  Turn out onto a cookie sheet.  Roast the veggies in the oven for about 30 minutes, tossing every 10 minutes until tender and just turning golden brown.  Drizzle the maple syrup over the veggies and roast for another 5 minutes.  The veggies should be very tender and browned in spots.  Serve warm from the oven.