By David Cohlmeyer

Next winter, your own root cellar, vegetable pit or converted refrigerator will provide a steady supply of especially delicious homegrown vegetables. They all become scrumptious after slow oven roasting. In addition, your home will exude a memorable, mouth-watering aroma. Leftovers become a terrific convenience food.

Onions: cut in half, pull off the dry skin, cut off the roots and top.

Squash: cut in half, scoop out the seeds and membrane, slice into serving-sized pieces.

Celeriac: peel and cut into quarters.

Potato: cut into quarters or leave small ones whole.

Rutabaga: peel and cut into quarters.

Carrots: leave whole.

Beets: leave whole, skin on, to minimize bleeding.

Parsnip: cut off leaves and thin root, leave whole.

Winter radish: cut off leaves and root, leave whole.

Turnip: cut of leaves and root, leave whole.

Extra virgin olive oil

Coarsely ground salt and freshly ground black pepper Lemon

Generously rub each vegetable with olive oil. Arrange in an even layer in a large roasting pan, placing larger pieces in the corners and smaller pieces in the centre. Sprinkle with salt and pepper. Place the pan on the upper rack in the oven. Place an 8- by 10-inch cake-pan half-filled with water on the lower rack.

Bake in a 325º F oven until mouth-watering aromas fill your home and the vegetables are lightly caramelized, about 90 minutes. Squeeze on a drizzle of lemon juice. Leftovers keep well in the refrigerator.