Wash, peel and cut the vegetables to about an inch cubed, except for the celery root, which should be cut to about 3/4 of an inch cubed. Toss them with about half of the olive oil (enough to thoroughly but lightly coat), a large pinch of the salt & black pepper to taste.
Arrange the vegetables on a baking pan large enough so that there is only one layer and the pieces aren't crowded. Roast the vegetables in the oven for 30-40 minutes, or until tender when pierced with a fork. Serve drizzled with the remaining lemon & herb olive oil.
