Add thick asparagus after 15 minutes of roasting, medium asparagus, at 17 minutes, and thin asparagus, at 20 minutes.
- 1 1/2 pounds baby potatoes
- 1 pound radishes, ends trimmed or fennel, trimmed, halved, and each cut into 8 to 12 wedges
- 1 pound carrots, peeled and cut into long, chunky sticks
- 1 bunch leeks, (about 1 1/2 pounds) cut into 1-inch lengths, thoroughly washed, thick dark greens leaves snipped off and discarded
- 5 tablespoons olive oil, divided
- Salt and ground black pepper
- 1 pound bunch asparagus, tough ends snapped off*
Adjust oven rack to lowest position and heat oven to 500 degrees. Place vegetables (except asparagus) in a more or less single layer on a large (18- by 12-inch) rimmed baking sheet. Drizzle with oil and season with salt and pepper; shake pan gently rubbing veggies to coat. Set pan in hot oven for 25 minutes.
Meanwhile, toss asparagus with remaining oil and season with salt and pepper. Add asparagus at the appropriate time (see note above) and continue to roast until asparagus is tender-crisp, and remaining vegetables are golden brown for a total cooking time of 25 minutes.