I'm interested in making an ultra simple seasonal roast vegetable dish. This site tells me that the vegetables:
Beetroot, Brussels Sprouts, Carrots, Leeks, Onions, Parsnips, Potatoes, Pumpkin, Red Cabbage, Swede, Watercress, and Winter Squash.
are totally in right now (but answers should related to any selection of roastable vegetables)
I'd like to be able to throw some of each in a roasting pan and put in the oven. However I am aware that each veg will take a different amount of time to cook (assuming I like them all equally soft/crunchy).
I believe that I can make them all be ready at the same time by cutting them into different sized chunks: leeks should be bigger than potatoes.
How can I find relably work out the largest cut size of vegatables X and Y so they roast in the same amount of time?
Ideal answers show me where I can find a look up table that either gives the values, or gives values that I can put through some maths to get the values I'm looking for.