Honey and Herb-Roasted Root Vegetables

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