Honey And Herb-Roasted Root Vegetables

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1 1/2 cups sliced fennel bulb (about 1 small bulb)

1 1/2 cups (1/2-inch) cubed peeled butternut squash

1 1/4 cups (1/2-inch) cubed red potato

1 cup (1/2-inch) cubed peeled turnip

1 cup (1/2-inch-thick) slices parsnip

1 tablespoon olive oil

3/4 teaspoon salt

1/2 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

6 garlic cloves, peeled

3 large shallots, peeled and halved

Cooking spray

1 tablespoon honey

1 1/2 teaspoons cider vinegar

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