Once the temperature drops below 60, we’re on a root veggie roast at least once a week. We use whatever root veggies we have lying around, chop them into similarly sized pieces, coat in a good healthy fat, sprinkle generously with salt, and then roast for about an hour at 350 degrees.

It’s a simple thing that goes a long way, both for our health and as a start for all sorts of meals and sides. Here’s how we make the best of our veggie roast.

JUST SERVE AS IS WITH YOUR FAVORITE SAUCE

The veggie side of many meals are prepped by pre-roasting your roots. They re-heat up easy (steam, warm in the oven or saute). We like ‘em with a miso-vinaigrette, a balsamic glaze, a homemade ranch, a sriracha-mayo.

THROW IN THE PAN WITH OUR MORNING EGGS

An easy and quick reheat, no additional cooking apparatus needed. Eggs cook on one side, veggies cook on the other. Best thing about a roasted root medley is that they like all the sauces - great with hot sauce or ketchup or maple syrup and a side of bacon or however you like your eggs.

GET YOUR FRITATTA ON

Add a bit of grated cheese, whisked eggs and a little bit of olive oil, salt and pepper, then bake in a prepared dish until the top is starting to brown and the middle is fully cooked - you can use a toothpick to check this as you would a cake. The time will depend on your oven and the size of your dish, so best to just keep an eye and be in the kitchen - about 20-30 minutes is generally a good estimate.

ROASTED ROOT CHAAT MEDLEYS

One of our favorite Indian snacks is a called chaat - it’s a dish made with veggies, a tamarind chutney, puffed rice or something crispy, and a yogurt sauce. There are a ton of variations on this theme and we like to just use the recipe as a guide by ensuring we have the veg, the puffed rice (or something crunchy! potato chips, popcorn, crunchy shallots are all fun substitutions), a good sweet and tart sauce (a french mustard, lemon, olive oil and honey vinaigrette often makes the rounds here), and then a creamy sauce addition (sour cream plus olive oil and lemon, mayo plus sour cream plus buttermilk, just buttermilk...).

QUICK & DIRTY SOUP

Broth, roasted roots, plus some noodles, maybe a bit of leftover chicken, spices, and 20 minutes and you’ve got a fast and easy hearty veggie noodle soup. Skip the noods and the chicken and add something creamy and then give a puree and you’ve got cream of roasted root veggie soup.