Roasted Spring Vegetables

Preheat oven to 425°F. Cut vegetables into 1-inch pieces. Place carrots, parsnips, potatoes and cauliflower in a large bowl. Toss with 2 tablespoons olive oil, sprinkle with salt and pepper, and place in a large roasting pan or on a baking sheet. (Don’t crowd the veggies or they’ll steam instead of roast.)
Toss remaining vegetables in a bowl with 1 tablespoon olive oil and sprinkle with salt and pepper. Put them in a pan and place on a second rack in oven.
Cook until vegetables are tender with browned edges (about 15 to 20 minutes). Remove when done, place in a serving bowl and mix together.