1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Cut any large potatoes in half and leave any small ones whole; peel the butternut squash and cut into large chunks, roughly the same size as the potato; cut the parsnips in half, the rest of the vegetables can stay as they are.
3. Place the vegetables into a large roasting dish with a drizzle of oil and season liberally. ensuring all vegetables are covered all over.
4. Dot the garlic cloves around the roasting dish and scatter with the herbs.
5. Roast in the oven for 1 hour, giving the oven dish a shake every 20 minutes or so to ensure the vegetables don't stick to the side.
6. In the last 10 minutes of cooking, drizzle over the maple syrup and scatter over the crumbled pecans.
7. Roast until the nuts are toasted and the vegetables glazed.
8. Before serving peel off the skins from the garlic, shallots and brussel sprouts.