Mixed Roast Root Vegetables

Because it’s no harder to make an assortment of roast vegetables than it is to roast only one kind—and the effect is far more interesting—I scour the market for as many root vegetables as I can find. In the spring there’s an abundance of baby turnips, onions, and carrots at the local farmers’ market and in the early fall I find the same vegetables in adult form. In the winter I rely on the supermarket. Baby vegetables require little if any preparation, but larger vegetables may need to be c