Sherry-Roasted Root Vegetables

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2 cups (1/4-inch-thick) sliced parsnip

2 cups baby carrots (about 1/2 pound)

1 cup thinly sliced fennel bulb (about 1 small bulb)

1/4 cup dry sherry

2 tablespoons olive oil

1 1/2 teaspoons salt

1 teaspoon dried thyme

7 shallots, peeled (about 1/2 pound)

4 red potatoes, cut into 1/2-inch-thick wedges (about 1 pound)

2 turnips, peeled, quartered, and thinly sliced (about 1 pound)

Cooking spray

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