In the winter, with its dark days and chilly temperatures, there’s nothing to ground you like a side of roasted root vegetables. Our mix here includes carrots, potatoes, parsnips, celery root, butternut squash (because we had it in the root cellar from the garden), sweet potato and onions but there are others you can add, including beets, turnips, and rutabagas (a cross between turnips and cabbages). Think of this not as a precise recipe as much as it is a general plan for serving up a colorful mixture of root vegetables based on what you have in the fridge or see at the market. And, other than the prep time, it basically makes itself.