If you pile them up they'll roast softer, if you spread them out they are more like chips - I never worry about offering 'chips' as they are all veggies and very little white potato. Rather than putting things in a different times I tend to chop them into different sizes. And if a few things are getting crunchy before others are cooked I take those out earlier which gives them time to cool for DS whilst the rest continue to cook for the rest of the family (and we get them hot). Swede, turnip, parsnip, celeriac, sweet pot, carrot...
I also do a softer mixed roast veg thing with red onions (quarters or sixths depending how big the onion is, always cut so the root keeps the wedge together), sweet pot wedges, courgette, red orange yellow pepper, aubergine, sometimes throw in a big handful of cherry toms or baby corn - just about anything really. Small amount of oil and toss them or rub through your hands, piled in a dish, herbs or garlic if you like. Makes a nice change and any left overs can be mixed through pasta the next day for a quick lunch. (did this recently with a few white pots added too, left it for an hour and only turned the veg around once, lazy cooking!!)
It's quite common for LOs to have a hearty breakfast, medium sized lunch and lighter dinner taking in more calories earlier in the day, different from many adults who spread the calorie intake across the day.
Would she be more interested in what is on someone elses plate?