If you only have time to cook on the weekend but don't want to eat the same leftovers all week, try roasting a big batch of hardy root vegetables. They can serve you well as a side the first night and then go on to be reborn in all kinds of ways, from soup to salad.
Serves 4 as a side, plus leftovers.
10 ounces carrots (about 4), peeled, trimmed and halved lengthwise
10 ounces parsnips (about 3), peeled, trimmed and halved lengthwise
2 small turnips, peeled and cut into eighths
2 red potatoes, quartered
2 fennel bulbs, trimmed and quartered
1 small or ½ large kabocha or acorn squash (about 2¼ pounds), peeled, seeded and cut into 1"-wide wedges
6 small shallots, peeled and halved
¼ cup olive oil
2 tsp. fennel seeds, crushed
1 tsp. kosher salt
½ tsp. ground black pepper
½ cup Warm Bacon and Shallot Vinaigrette (optional)
Total time: 35 minutes
Preheat oven to 500º. Place a large rimmed baking sheet on center rack of oven and a second baking sheet on bottom rack.
In a large bowl, toss carrots, parsnips, turnips, potatoes, fennel, squash and shallots with oil to coat. Toss the fennel seeds, salt and ground black pepper. Divide vegetables between preheated baking sheets.
Roast vegetables, rotating pans halfway through and stirring periodically, until tender and deeply browned all over, about 22 minutes. Transfer vegetables to a platter and serve with Warm Bacon and Shallot Vinaigrette, if using.
Enjoy the leftovers in one of these recipes from Curtis Stone.