Roasted winter vegetables

Each vegetable has a distinctive flavor that is intensified when roasted. An obvious pairing with any roast, this dish can also be converted into a vegetarian main course with the addition of some robust salad leaves, a creamy yogurt dressing, and a sprinkling of soft goat cheese.

• Heat the oven to 400°F with one large or two medium roasting pans inside. Peel the rutabaga, turnip, celery root, and kohlrabi, if using, then cut them into ¾-inch-thick chunks. Peel the carrots and parsnips and cut lengthwise into halves or quarters, similar to the thickness of the other root vegetables.
• Put all the vegetables in a large bowl and drizzle a little olive oil over them. Sprinkle with salt, pepper, and the herbs. Toss well to coat. Remove the roasting pan(s) from the oven and spread the vegetables in the pan(s) in an even layer. Roast until the vegetables are golden brown and tender, 25–30 minutes, turning them over halfway through the cooking.
• If you wish, toss the vegetables with a light drizzle of honey to glaze. Tip onto a warm serving platter and serve.