• 2-3 Cups of root vegetables cut into 1 inch cubes
• 2-4 Tablespoons of fresh rosemary or other herbs
• Olive Oil
• Salt and pepper

Preheat oven to 375º.

Combine the chopped vegetables into a large bowl and toss with a generous amount of olive oil.  Sprinkle with rosemary, other herbs, salt and pepper.  Spread the vegetables evenly on a large roasting pan. Don’t cover the pan. Roast in the preheated oven for 30 minutes and then check progress, turning the vegetables over in the pan, but maintaining even distribution.  The vegetables are likely to need another 20–30 minutes.  Check them again, making sure that all the different kinds of vegetables are done before you remove them from the oven

If you want to have crispy skins and soft interiors, choose a pan that is big enough so that the vegetables aren’t bunched up too closely together.

It can be 100% potatoes, or a mixture of winter squash, carrots, potatoes, rutabagas, beets, onions, and/or turnips. You may want to remove the skin of certain winter squash.

• 1 spaghetti squash, about 3 pounds 
• 2 tablespoons extra virgin olive oil 
• 3 to 4 large garlic cloves, green shoots removed, minced 
• 2 tablespoons breadcrumbs, optional 
• 2 tablespoons finely chopped flat-leaf parsley 
• Salt to taste 
• Freshly ground pepper to taste 
• Freshly grated parmesan 

Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghetti like strands. You should have about 4 cups of squash. Set aside the other half for another dish. 

Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated parmesan and serve. 

• ½ cup plus 2 tablespoons olive oil 
• 2 pounds Brussels sprouts, tough outer leaves removed, ends trimmed and cut in half lengthwise 
• Kosher salt 
• 1 tablespoon chopped rosemary 
• 1 clove garlic, thinly sliced 
• ¼ cup sugar 
• 2 cups red wine vinegar 
• ¼ cup honey 
• 2 ounces crushed hazelnuts, lightly toasted 

In a 12-inch sauté pan, heat ¼ cup of oil over medium-high heat until it is shimmering, almost smoking. Add half of the sprouts, cut side down. After the bottoms of the sprouts have caramelized, about 5 minutes, toss them in the oil and continue to sauté. They should be nicely browned, with some of the outside leaves crunchy and the inside tender but not mushy. Season with salt to taste. 

Remove the sprouts from the pan and set aside. 

Repeat steps 1 and 2 with the remaining sprouts. 

Wipe out the sauté pan. Heat 2 tablespoons of olive oil over medium heat. Add the rosemary and garlic. Sauté until the garlic is slightly browned. Remove it from the pan and set aside. 

Add the sugar to the pan and increase the heat to high. Allow the sugar to caramelize, about 6 to 8 minutes. 

Once the sugar is caramelized, reduce the heat to medium-high and add the vinegar. Allow the combination to reduce by ⅔. Stir in the honey to create a glaze consistency. 

Add the sprouts back into the pan and toss with the glaze until they are fully coated. Fold in the garlic, rosemary, and hazelnuts. Adjust the seasoning to desired taste.