Roasted Root Vegetables with Orange Glaze

1 butternut squash, peeled and sliced width-wise into 1 inch thick circular rings
1 large sweet potato, cut width-wise into 1 inch thick slices
2 large carrots, cut diagonally into 1 inch thick oval slices
3 red onions, peeled and quartered lengthwise (leaving part of the base of the onion intact in each wedge, to keep the layers together)

1 1/2 tablespoons grated ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
8 tablespoons honey
grated peel of 1 orange
2 cups orange juice
2 tablespoons margarine
2 tablespoons flour
2 tablespoons lemon juice
1 bunch fresh parsley

1. Combine the ginger, cinnamon, nutmeg, honey, orange peel, and orange juice and mix well. Set aside 1 cup of the sauce.
2. Coat and/or marinate the chopped vegetables in the remaining sauce. When fully coated, place on baking trays and bake at 400 degrees for 40-60 minutes or until the vegetable are soft enough to eat. Half-way through, stir or flip the vegetables and drizzle any of the remaining marinade sauce over them.
3. Meanwhile, combine the 1 cup of sauce that was set aside with the margarine and flour, and simmer over low heat in a small saucepan, stirring frequently. When the sauce begins to thicken, remove from the heat, add the lemon juice, and mix well.
4. Serve the vegetables over brown rice or quinoa, with the sauce and fresh parsley sprinkled on top.