Prep the vegetables. You want the vegetables to be roughly the same size or thickness so that they will cook evenly. Peel the kohlrabi and turnip and cut into 1-inch cubes. Clean the potatoes and cut them in 1/2.

Peel the carrot, and cut in half lengthwise, then cut into 1inch pieces. If using baby carrots, peel and cut thicker ones in half lengthwise, leaving any smaller ones whole.

In a small bowl mix together the spices and salt. Place the prepped vegetables on the baking sheet, drizzle with olive oil then sprinkle the spice mixture over top. Stir or toss the vegetables until evenly coated with the oil and spice mixture. Spread the vegetables out evenly on the baking sheet.

Roast the vegetables in the oven for 15 minutes. Stir the vegetables, turning them over so they brown all sides. Return the baking sheet to the oven and continue let roast until all the vegetables are tender and golden/dark, about 15-25 minutes.

Serve with Lemony Aioli on the side for dipping or drizzling over top.