Roasted Thanksgiving Veggies with Ginger and Nutmeg

1 head cauliflower, remove stem and cut into medium florets
1 lb brussels sprouts, ends removed and cut in half
4 large carrots, ends removed, sliced in half lengthwise, then cut in ½” semicircles
2 large parsnips, ends removed, sliced in half lengthwise, then cut in ½“semicircles
1 large butternut squash, peeled and chopped in 1” cubes (reserve seeds)
1 tbsp avocado oil
2 tsp freshly grated ginger (can use 1 tsp ground ginger)
1 tsp nutmeg
1 tbsp 100% maple syrup
½ cup pecans, almonds or walnuts (optional)