Nothing reminds me more of the colder months than roasted root vegetables. My grandmother used to have a dirt-floored room in the basement that she used solely for the storage of these vegetables. My sisters and brothers and I called it the root cellar. Root vegetables are naturally suited for long storage and, once the temperature starts to drop, there‚Äôs nothing better than carting them up to the kitchen for cooking. The aroma of these tasty gems while roasting is mouth-watering. These vegetables are fresh and available in…