Size Matters

• Cut each vegetable into similar-sized pieces. Since thin slices of carrot cook more quickly than chunky pieces of rutabaga, placing them in the same roasting pan means you end up with charred carrots or undercooked rutabaga. Each piece doesn't have to be exactly the same, but aim for similar sizes and shapes. For example, cut each vegetable into 1-inch squares or 1/2-inch thick, 2-inch long sticks.

So Does Heat

• When you roast any type of vegetable, you need high heat. Since the vegetables won't caramelize, or brown and sweeten, at temperatures below 330 degrees Fahrenheit, heat your oven to at least 350 F. The hotter the temperature, the quicker the vegetables will cook; if you're in a hurry, heat the oven to 400 F or 450 F. At these high temperatures, check on the vegetables every 10 to 15 minutes to ensure they aren't burning. When cut into similar-sized pieces, sunchokes, rutabagas and carrots take about 20 to 25 minutes to cook at 450 F.

Give Them Space

• Don't let the vegetables touch when you place them on the baking sheet or in the roasting pan. Spread them in a single layer on the pan so that each piece touches the bottom of the pan on one side. If the vegetables overlap or touch, they will steam rather than caramelize as they cook. The contact will trap steam inside the vegetable as they heat. Stir them as they roast so that each side has a chance to come into contact with the hot baking sheet or roasting pan.

Dress Up the Vegetables

• Along with coating the vegetables in oil before roasting them, add a number of seasonings to enhance the flavor, such as salt and pepper or spices like cumin. You can also add a few sprigs of fresh herbs to the roasting pan, such as thyme or rosemary. After the vegetables finish cooking, add a bit of lemon juice or vinegar to them or drizzle a sauce over top.