Matt’s Yeast Rolls

4 teaspoons active dry yeast
1 1/2 cups warm milk (about 100 F to 110 F)
4 1/4 cups all-purpose flour, about 19 ounces (plus more for kneading)
1 large egg
2 teaspoons kosher salt
3 tablespoons granulated sugar
4 ounces (1/2 cup) butter (melted, cooled to lukewarm)
For the Topping:
1 egg
1 teaspoon water

Butter a 9-by-13-by-2-inch baking pan.

In the bowl of an electric stand mixer, combine the yeast with the warm milk. Let stand for a minute or two.

Add the flour, 1 large egg, 2 teaspoons of salt, sugar, and melted butter. Using a dough hook, mix on low speed until combined. Increase the mixer speed to medium and continue to mix for 15 minutes, adding small amounts (a teaspoon or two at a time) of flour, as needed to encourage dough from the sides of the bowl.

Turn the dough out onto a lightly floured board and knead a few times to form a ball. Place the ball of dough in an oiled bowl. Turn to oil both sides. Cover tightly with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in bulk.

Turn out onto a lightly floured board. Shape the dough into balls, about 1 1/4 ounces each. Place in large baking pan to make about five rows of four (20 rolls). Or, use a large buttered jelly roll pan or half sheet pan and make 1-ounce rolls, leaving a little space between rows to form a more rectangular roll (about 24 rolls).

Cover lightly with a clean dish towel and let rise in a warm place for 20 to 30 minutes.

Heat the oven to 375 F.

For the egg wash topping, whisk an egg with 1 teaspoon of water and a pinch of salt until well blended. Gently brush the tops of the rolls with the egg wash mixture.

Bake for 15 to 20 minutes, until golden brown and the rolls sound hollow when tapped. The internal temperature should be about 190 F on an instant-read food thermometer.

Serve the yeast rolls warm with butter.

To reheat, wrap the roll(s) in foil and heat in a preheated 325 F oven just until hot.

Mashed Potatoes

5 pounds Yukon Gold or Russet potatoes, well-scrubbed
2 sticks (8 ounces) unsalted butter
2 cups half-and-half
3 tablespoons kosher salt, divided
Finely chopped fresh chives (optional)
Freshly ground black pepper (optional)
Additional pat of butter (optional)

Boil the potatoes. Place the potatoes in a large pot and add cold water to cover then by about 1 inch. Stir in 2 tablespoons of salt. Cover and bring to a gentle boil over medium-high heat. Uncover and reduce the heat as needed to maintain a gentle simmer. Test for doneness at 30 minutes. A sharp knife should easily go through the potato. Larger potatoes may take longer, up to 45 or 50 minutes total.

Heat the butter and half-and-half and add salt. About 20 minutes into the potato cooking time, melt the butter over low heat in a small saucepan. Heat the half-and half and remaining 1 tablespoon salt over low heat in another small saucepan. Keep both warm.

Drain the potatoes. When the potatoes are ready, drain them in a colander. Turn off the heat on the butter and half-and-half.

Mash the potatoes. If using a potato masher or ricer, peel the potatoes — you can pick each one up with a pot holder and peel with a paring knife. If using a food mill, don’t peel the potatoes. In either case, the mash, rice, or process the potatoes back into the pot they were cooked in. This will cut down on extra dishes and help the potatoes stay warm from the pot’s residual heat.

Add the dairy. Add the hot butter to the potatoes, gently stirring with a wooden spoon or spatula to incorporate. When all the butter is absorbed, add the hot half-and-half. It will seem soupy at first, but the potatoes will gradually absorb the liquid and turn into a creamy mixture.

Taste, garnish, and serve. Taste your potatoes and add more salt as needed. This is also a good time to add pepper if using. Spoon into your serving dish and top with optional garnishes, such as a pat of butter or some chopped chives.

Notes

Make ahead: You can make your potatoes in advance of serving. If it’s just an hour or so, leave them in the pot you mashed them in and don’t garnish yet. Place the pot in a large pan of gently simmering water to keep warm. If they’ve been refrigerated, the best way to reheat them is to place them in a low oven, covered, for 20 to 30 minutes. Reheated mashed potatoes are often drier and may need additional (warmed!) dairy to bring them back to their creaminess. This post has some great tips on reheating mashed potatoes.

Storage: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 5 days.

Electric mixers: Some people get away with using a stand mixer or hand-held beaters. Just be very careful and don’t let it rip or you will end up with the unhappiness of gluey potatoes. Stick to low speed.

Additions: Cream cheese, sour cream, and yogurt are a popular additions to mashed potatoes. They all add a nice dairy tang and contribute to a creamy texture. Feel free to substitute some or all of the half-and-half with either of these ingredients if you like a little tanginess in your mashed p

Turkey a la King

4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups turkey or chicken stock, low-sodium if store-bought
1 1/2 cups chopped cooked turkey
1/2 cup heavy cream
1 cup frozen peas
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper to taste
Finely chopped parsley

Make a roux. In a small saucepan set over medium heat, melt the butter. When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.

Slowly add 1 cup of the turkey stock to this mixture, and stir to combine. Add more stock to thin the sauce. Keep warm.

Add the turkey, then the warm sauce and cream, and stir to combine. Add the peas, then cook, stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.

Stir in the sherry, adjust seasonings and serve over biscuits or toast, rice or buttered noodles, garnished with the parsley.

Bourbon Gravy

4 tablespoons
(1/2 stick) unsalted butter
1/2 cup all-purpose flour
3 to 4 cups turkey broth
kosher salt and black pepper
turkey roasting pan and its contents, from the Cider-Glazed Turkey
1/2 cup bourbon or dry white wine

Make the gravy base: Melt the butter in a large saucepan over medium-high heat. Add the flour and cook, whisking, until smooth and golden brown, 4 to 5 minutes. Whisk in 3 cups of the broth, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until thickened, 1 to 2 minutes.

Discard the vegetables from the reserved roasting pan and strain the pan drippings into a large measuring cup or bowl. You should have about 1½ cups of liquid. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.)

Place the empty roasting pan across 2 burners. Add the bourbon and cook over medium-high heat, scraping up the bits stuck to the pan, for 1 minute. Add to the gravy base in the saucepan, along with the strained drippings, and cook until warmed through, 2 to 3 minutes.

Strain, if desired, and adjust the consistency with additional broth if necessary before serving.

Cider Glazed Turkey

4 cups apple cider
2 tablespoons cider vinegar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
kosher salt and black pepper
4 stalks celery, halved crosswise
4 carrots, peeled and halved crosswise
2 medium onions, peeled and halved
1 12-pound turkey—thawed if frozen, giblets discarded, and patted dry
1 tart apple (such as Granny Smith or Pink Lady), halved
8 sprigs fresh thyme 8 sprigs fresh sage

Heat oven to 375° F. Make the cider glaze: In a large skillet, boil the cider until reduced to about ¾ cup, 25 to 30 minutes. Add the vinegar, 2 tablespoons of the butter, 1 teaspoon salt, and ½ teaspoon pepper and stir until the butter has melted.

Meanwhile, in a large roasting pan, scatter the celery, carrots, and onions; add 1 cup water. Season the turkey cavity with 1/2 teaspoon each salt and pepper and stuff with the apple, thyme, and sage. Tie the legs together with twine and tuck the wings underneath the body. Place the turkey on top of the vegetables, rub with the remaining 2 tablespoons of butter, and season with 2 teaspoons salt.

Roast the turkey, basting every 30 minutes with the pan juices, for 2 hours. Continue roasting, basting every 15 minutes with the cider glaze, until a thermometer inserted into the thickest part of a thigh registers 165° F, 30 to 60 minutes more. (Tent the bird loosely with foil if it browns too quickly; add 1 cup water to the pan if the vegetables begin to scorch.)

Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, tent loosely with foil, and let rest for at least 30 minutes and up to 1 hour before carving. Reserve the pan and its contents for Bourbon Gravy.

Maple and Cider Glazed Sweet Potatoes

3 pounds sweet potatoes, peeled and sliced 1/3-inch-thick
2/3 cup maple syrup
2 tablespoons cider vinegar
1 teaspoon kosher salt
Freshly ground black pepper, to taste
3 tablespoons salted butter, cut into small pieces, plus more for the pan
1/2 cup chopped pecans

Preheat your oven to 400°. Lightly grease a 9×13-inch baking pan and arrange the potatoes in it. In a small bowl, stir together the maple syrup, vinegar, salt, and pepper. Pour over the potatoes; then sprinkle the butter pieces evenly over all. Cover the pan with foil and bake 25 minutes.

Uncover the pan and baste the potatoes generously with the liquid. Cook, uncovered, basting thoroughly every 15 minutes, for 45 minutes longer. Sprinkle the pecans over all and baste one more time; then bake until the potatoes are shiny, glazed, and lightly browned, 15 to 20 minutes more. Serve hot.

Cider Glazed Sweet Potatoes with Cranberries and Scallions

INGREDIENTS

3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
1 1/2 cups apple cider or apple juice
1/3 cup (packed) golden brown sugar
5 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup finely chopped green onions

Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)

Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes.

Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl.

Sprinkle with green onions.

Lemon Green Beans with Almond Breadcrumbs

1/2 cup blanched and slivered almonds
6 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1/2 cup breadcrumbs
Zest and juice of 1 lemon
2 tablespoons finely chopped flat-leaf parsley
Flaky sea salt
Pepper
1 1/2 pounds green beans, trimmed

Lightly toast almonds in a skillet over medium heat. Let cool, then transfer to a food processor and grind to the consistency of breadcrumbs.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add almonds, breadcrumbs, garlic, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley. Set aside.

Place lemon juice in a small bowl and slowly whisk in the remaining olive oil. Season to taste with salt and pepper. Set aside.

Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 5 minutes. Drain green beans, return to the pot, and toss with the lemon juice and olive oil vinaigrette.

To serve, arrange green beans on a platter, drizzling with vinaigrette left at the bottom of the pot. Sprinkle almond and breadcrumb mixture on top.

Sweet Potato Casserole with Marshmallows

6 pounds (2.8kg) moist sweet potatoes, such as ruby or garnet yams (about 6 large potatoes; see note above)
8 tablespoons unsalted butter (1 stick; 115g)
8 sprigs fresh thyme and/or sage
1 (4-inch) knob peeled fresh ginger, finely grated (about 1 tablespoon; 15g)
1/4 cup (60g) buttermilk or sour cream
Kosher salt
2 cups mini marshmallows (3 ounces; 90g)

Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a work surface. Working with one sheet at a time, place half of potatoes in center. Fold up foil and crimp edges to seal tightly. Repeat on second sheet with rest of potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300°F (149°C). Roast until a thin skewer inserted into potatoes goes in with no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle.

Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Add herb sprigs; herbs may cause brown butter to splatter at first, so take care. Swirl herbs in brown butter off-heat until frizzled. Set aside.

Peel sweet potatoes and discard skins. Add flesh to a large bowl or the bowl of a stand mixer. Beat with the whisk attachment or with a handheld mixer until smooth and fluffy, about 2 minutes. Strain brown butter into potatoes, discarding frizzled herbs. Beat in ginger, then beat in buttermilk or sour cream. Season to taste with salt.

When ready to finish dish, preheat oven to 375°F (190°C). Scrape potatoes into a 2-quart baking dish, smoothing surface with a rubber spatula. Bake until heated through, about 30 minutes. Increase oven temperature to 475°F (246°C) and top with mini marshmallows. Bake until marshmallows are melted and lightly browned, about 3 minutes (keep an eye on them, as they can brown and then burn very quickly). Serve.

Candied Yams (or Sweet Potatoes)

2 1/2 pounds (1.1kg) sweet potatoes, peeled and sliced crosswise into 1/2-inch-thick rounds
1 cup light brown sugar (about 7 ounces, lightly packed; 200g)
1/4 cup unsalted butter (2 ounces; 60g)
1/2 cup (120ml) water
1 tablespoon (12g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 tablespoon (15ml) apple cider vinegar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger

Making a proper syrup first keeps the syrup from separating in the oven.

In a 9- by 13-inch baking dish, arrange sweet potato rounds in an even layer, overlapping where necessary to fit them all. Set aside.

In a small saucepan, combine brown sugar, butter, water, and salt and bring to a boil, stirring often, until syrup registers 220°F (104°C) on an instant-read thermometer. Stir in cider vinegar, cinnamon, allspice, and ginger, then pour syrup all over potatoes, spooning it over them as necessary to wet them completely.

Cover baking dish with aluminum foil and place in a cold oven. Turn on oven to 250°F (120°C) and allow it to come up to temperature. Cook, stopping to flip and baste potatoes with syrup every 20 minutes, until tender throughout, about 1 hour 15 minutes. (Exact cooking time will depend on your oven, baking dish, and the size of your potatoes, so check frequently.)

Remove foil and continue to cook, flipping and basting potatoes occasionally, until they are very soft and glazed in a rich brown syrup, about 30 minutes longer. Let cool slightly, then serve

Candied Sweet Potatoes

4 pounds sweet potatoes (about 5 medium), peeled
1/2 cup unsweetened pineapple juice
4 tablespoons unsalted butter
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt

Cut the potatoes in half crosswise. Cut each half into quarters.

Place the potatoes in a large saucepan and cover with cold water. Bring to a boil over medium heat, then simmer, reducing the heat as needed, until the potatoes are barely fork-tender, 3 to 5 minutes. Drain the potatoes and set aside.

Meanwhile, combine the pineapple juice, butter, sugar, cinnamon, nutmeg, and salt in a wide, high-sided skillet over medium-high heat. Stir continuously to dissolve the sugar. Bring to a boil, then add the potatoes. Cook, stirring occasionally, until the liquid is reduced and thickened to form a glaze over the potatoes, 10 to 12 minutes. Serve immediately.

Recipe Notes
Make ahead: The potatoes can be boiled up to 1 day in advance. Cool to room temperature, then store in an airtight container in the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Whipped Sweet Poatoes with Coconut Milk and Vanilla Bean

2 to 2 1/2 pounds sweet potatoes (about 4 to 5 medium)
1/2 cup coconut milk (or whole milk or cream)
2 to 3 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
Ground cinnamon, to taste
Kosher salt, to taste
Chopped fresh parsley leaves or coconut flakes, for garnish (optional)

Arrange a rack in the middle of the oven and heat to 425°F. Line a baking sheet with aluminum foil.

Pierce the sweet potatoes a few times with a sharp knife. Place them on the baking sheet and roast until tender and a knife easily pricks through, 45 minutes to 1 hour. Set aside to cool until cool enough to handle.

Halve the potatoes lengthwise, scoop of the flesh, and run the flesh through a potato ricer or food mill into a large bowl.

Meanwhile, combine the coconut milk, brown sugar, butter, vanilla bean paste, a few dashes of cinnamon, and a generous pinch of salt in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted and sugar dissolved. Reduce the heat to low and keep warm.

Add the warmed milk mixture, a few tablespoons at a time, into the potatoes, and beat with an electric mixer on high speed until smooth and fluffy. (You may not use all of the milk mixture.)

Taste and adjust seasonings, adding more sugar, cinnamon, or salt as needed. Serve immediately. Garnish with the parsley or coconut flakes if using.

Recipe Notes
Make ahead: This recipe can be made ahead and stored in the refrigerator for up to 2 days. To reheat (or keep warm), place the bowl of potatoes over a bowl of simmering water, stirring occasionally.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Whipped Sweet Potatoes with Maple Drizzle and Pecans

6 tablespoons butter, divided
2 1/2 pounds sweet potatoes (3 to 4 large ones), peeled, quartered lengthwise, and cut into 1/2-inch-thick pieces
1 cup milk (not nonfat), divided
1/2 teaspoon salt
1/4 cup maple syrup
1/2 cup chopped pecans

Melt 4 tablespoons of the butter in a large (4-quart) saucepan or other heavy-bottomed pot over medium heat. Add the sweet potatoes, stir to coat with the butter, and sauté for about five minutes. Add 2/3 cup of the milk and the salt, stir again to coat the sweet potatoes, then cover the pot and turn the heat down to medium-low.

Cook the sweet potatoes, uncovering the pot to stir every 5 minutes, until they are very soft and beginning to fall apart — this will take about 15 minutes total. If at any point the liquid has completely evaporated or the potatoes are beginning to brown on the bottom of the pot, add a splash of water, stir, and turn the heat down a little bit. When the sweet potatoes are finished cooking, turn off the heat.

Mash the potatoes right in the pot with a potato masher. Add the final 1/3 cup of milk and whisk the sweet potatoes vigorously, until whipped and lightened in texture. Taste for seasoning, adding more salt if desired. Spoon into a serving dish.

Heat the remaining two tablespoons of butter with the maple syrup and pecans in a small skillet or saucepan over medium heat. When the mixture begins to bubble vigorously, stir and pour it over the sweet potatoes. Serve hot.

Recipe Note
This recipe works well with both orange-fleshed and lighter-colored sweet potatoes.

This recipe can be made a few days ahead (do not top with maple and pecan drizzle until serving) and reheated over low heat on the stovetop.

Sour Cream and Balsmic Whipped Sweet Potatoes

3 to 4 pounds sweet potatoes (4 to 5 medium potatoes), baked and peeled
1/4 cup packed light brown sugar
1/4 cup sour cream
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt

Mash the still-warm sweet potatoes until smooth in a large bowl. Add the brown sugar, sour cream, vinegar, and salt. Stir to combine. Serve warm or at room temperature.

Make ahead: The sweet potatoes can be baked up to 5 days in advance and stored in a sealed container in the refrigerator. Peel and mash the potatoes, then reheat over medium-low heat on the stovetop when ready to finish and serve.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Rich Cornbread Stuffing

6 1/2 ounces butter (13 tablespoons)
6 cups crumbled cornbread
6 cups torn crusty white bread, such as a baguette
2 cups chopped onion
2 cups chopped celery
1/2 to 1 teaspoon dried sage (optional)
2 teaspoons salt
Black pepper
6 eggs, beaten
1 1/2 cups heavy cream
2 cups turkey or chicken broth

Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Mix lightly but well; mixture should be very moist.

Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

Red Wine Cranberry Sauce

2 (12-ounce) packages fresh cranberries (6 cups)
1 3/4 cups dark brown sugar
1 cup dry red wine
3 tablespoons honey
4 (1/4-inch-thick) slices fresh gingerroot, smashed
Pinch of kosher salt
1/2 teaspoon black pepper

In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

Sweet Potatoes with Apple Butter

4 pounds sweet potatoes
6 tablespoons unsalted butter, at room temperature
1/2 cup apple butter
Salt

Preheat the oven to 350°. Pierce the sweet potatoes all over with a fork and place on a large rimmed baking sheet. Bake for 1 1/2 hours, or until very tender.

Peel the sweet potatoes and transfer to a large bowl. Mash with a potato masher until creamy, then mash in the butter and apple butter. Season with salt and serve.

Maple-Roasted Brussels Sprouts

1/4 cup canola oil
2 1/4 pounds baby brussels sprouts or regular brussels sprouts halved lengthwise
Salt and freshly ground pepper
1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4 cup Grade A pure maple syrup
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
1 tablespoon walnut oil

Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.

Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

MAKE AHEAD
The roasted vegetables can be kept at room temperature for up to two hours before serving.

Warm Winter Vegetable Salad with Feta

1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)

Preheat the oven to 425. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.

In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

MAKE AHEAD
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.