Roasted Root Vegetables

Name: Roasted Root Vegetables
Ingredients: 1 1/2-2 Teaspoon cinnamon; 1 Tablespoon cumin; 1/2 Teaspoon nutmeg, preferably freshly ground; Juice of 1 orange (about half cup); 1/3 Cup chicken or turkey stock; 1/2 Cup honey; 1 Teaspoon kosher salt, or more to taste; 16 Ounces baby carrots, halved lengthwise; 3 medium-sized parsnips, peeled and cut into one-inch cubes; 2 medium-sized purple top turnips, peeled and cut into one-inch cubes; 1 butternut squash, peeled, seeded, and cut into one-inch cubes; 1/2 Cup raisins; 1/2 Cup dried cranberries; 6-8 dried apricots, diced; 3-4 pieces crystalized ginger, diced finely; 1 Teaspoon orange zest, for garnish (optional)