A general recipe – adapt to your own taste.
Leeks, white part, whole or cut in half
Turnips, cut in chunks
Carrots, cut in chunks
Fennel, cut into wedges
Sweet potatoes, in chunks
Potatoes, in chunks
Onions, smaller, cut into quarters
Winter squash, in chunks
Beets, chunked, best to peel
Herbs – sage, rosemary , thyme, winter savory
Salt and pepper
Preheat oven to 400 F. Chop all your veggies into similar sizes so they’ll cook evenly. Chop some herbs finely; leave some on the stem. Mix chunked veggies in bowl with enough olive oil to coat, and all the herbs, as well as salt and pepper. Lay veggies in a single layer on baking sheets or pans. If you pile them all up they will take forever to roast! Depending on their size, they will take 30-60 minutes. They should be crispy on the outside and nice and soft on the inside. Don’t worry about a little overcooking: I think they’re better when caramelized and soft than when tough to the tooth!