A Versatile Riesling from New Zealand

As I mentioned recently, LL works on Tuesday nights during the Spring semester, and I try to have dinner ready for her when she arrives at our door about 9 p.m. Last Tuesday, I chopped or sliced a beet, a parsnip, a red onion, a sweet potato, a carrot and a hunk of knobbly celery root, doused them with olive oil, salt and pepper and roasted them at 425 …