Preheat the oven to 375.

The goal is to create pieces that are a French Fry shape.

Trim each vegetable and peel those such as beets, carrots and kohlrabi if the skins are not as tasty. Next, you will cut each into the widest or longest pieces available to make thick “French fry” like matchsticks.

For a beet or other round veggie, cut through the widest middle part. Lay down where you cut it and slice long pieces, about 1/2 inch wide to create half-moon shapes. Lay these pieces flat and cut again into long french fry style sticks. The same thickness is more important then the same length for roasting.

For long vegetables such as carrots or zucchini, cut in the longest direction. Then again to make thick, long sticks. Cut these long sticks in half or thirds to make french fries.

To roast them:
Toss each vegetable in olive oil and a sprinkle of salt. Place the veggies in separate parts of the baking sheet or on different baking sheets as each veggie bakes up in its on timeframe.

Place ‘harder’ vegetables such as carrots, beets, kohlrabi in first and roast for 18-35 minutes. Softer vegetables such as the zucchini and yellow squash will only take about 12-18 minutes. Flip them over every 10-15 minutes.

Roasting times depend on the thickness of your cut.