Spicy vegetable roast

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon ground turmeric

½ teaspoon paprika

2 garlic cloves, chopped

3 tablespoons olive oil

500 g (1 lb) butternut squash, peeled, halved, deseeded and thickly sliced

4 small parsnips, about 425 g (14 oz) in total, cut into quarters

3 carrots, about 300 g (10 oz) in total, cut into thick strips

salt and pepper