Roasted Carrots was Spiced Yogurt

2 lb [910 g] Thumbelina or other small carrots, cut into 11/2-in [4-cm] lengths
6 Tbsp [90 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tsp fresh thyme leaves
1/2 cup [120 ml] fresh orange juice
1 Tbsp sesame seeds
1/4 cup [60 ml] dry white wine
1/4 cup [60 ml] Chicken Stock
1/4 cup [60 ml] Spiced Yogurt (see relatec recipe)
1/2 cup [15 g] fresh cilantro leaves

In a medium bowl, combine the carrots with 3 Tbsp of the olive oil and season with salt and pepper. Add the thyme leaves and 2 Tbsp of the orange juice. Let stand at room temperature.

In a small, dry frying pan over medium heat, toast the sesame seeds until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 450°F [230°C].

In a roasting pan or a sauté pan large enough to hold the carrots in a single layer, heat the remaining 3 Tbsp olive oil over high heat. Add the carrots and cook until they begin to brown, 2 to 3 minutes. Transfer the pan to the oven and cook until the carrots caramelize around the edges but are still a bit firm, 5 to 7 minutes.

Return the pan to the stove top over medium heat, and add the wine, remaining 6 Tbsp [90 ml] orange juice, and the stock. Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the carrots, 2 to 3 minutes longer. Season with salt and pepper.

Transfer to a serving platter. Drizzle the spiced yogurt on top, sprinkle with the toasted sesame seeds, and garnish with the cilantro. Serve warm.

Sweet Potatoes with Honey, Esplette, and Lime Yogurt

1/2 cup [120 ml] Greek-style yogurt
Juice of 2 limes
3 Tbsp extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium to large yams
2 Tbsp honey
1 Tbsp espelette pepper or crushed red pepper flakes
Flaky sea salt
2 green onions (white and green parts), sliced thinly on the bias

Preheat the oven to 425°F [220°C].

In a small bowl, combine the yogurt with the lime juice and 1 Tbsp of the olive oil. Season with sea salt and pepper. Set aside.

Cut the yams lengthwise into eight wedges (about 1 in [2.5 cm] in diameter). In a medium bowl, toss the yams with the honey, 1/2 Tbsp of the espelette pepper, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.

Transfer the yams to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25 to 35 minutes.

Transfer to a serving platter, drizzle yogurt over all, and garnish with the green onions and remaining espelette pepper. Season with flaky salt. Serve warm

Roasted Beets with Avocado, Citrus, and Hazelnuts

11/2 lb [680 g] red baby beets,
1 to 2 in [2.5 to 5 cm] in diameter
4 Tbsp [60 ml] extra-virgin olive oil
2 Tbsp water
Kosher salt
Freshly ground black pepper
1 Tbsp plus 1 tsp sherry vinegar
1 Tbsp fresh orange juice, plus 2 oranges
2 Tbsp hazelnuts
1 ripe avocado, cut in 1/4-in- [6-mm-] thick slices
Flaky sea salt
Best-quality olive oil for drizzling

Preheat the oven to 400°F [200°C].

In a roasting pan, toss the beets with 2 Tbsp of the extra-virgin olive oil and the water and season with kosher salt and pepper. Roast until the beets look caramelized and feel tender when pierced with the tip of a knife, about 25 minutes. When cool enough to handle, slip the skins off the beets and cut into quarters.

In a medium bowl, toss the beets with the remaining 2 Tbsp olive oil, the sherry vinegar, and orange juice. Season with kosher salt and pepper and let stand until the beets have absorbed the flavors of the dressing, about 30 minutes.

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, 3 to 5 minutes. Lay out on a work surface and let cool. With the bottom of a heavy pan, crush the nuts.

Section one of the oranges by cutting off both ends. Set it on one end, and use a paring knife to cut away the peel and pith in strips, starting at the top and following the curves to the bottom. Then, holding the orange in one hand, carefully insert the blade of the knife between the flesh and the membrane to cut out the sections without any membrane attached. The sections should come out easily. Repeat with the remaining orange, and set aside.

Arrange the beets on a serving platter with the avocado slices, and sprinkle them with sea salt and pepper. Distribute the orange sections throughout the salad and sprinkle with the crushed toasted hazelnuts. Finish with a drizzle of best-quality olive oil. Serve immediately

Roasted Cauliflower with Garlic, Parsley, and Vinegar

1 head cauliflower, trimmed and chopped into large florets
1/3 cup [75 ml] extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves Garlic Confit (page 64)
2 Tbsp chopped fresh flat-leaf parsley
1/4 tsp crushed red pepper flakes
2 Tbsp red wine vinegar

Preheat the oven to 500°F [260°C].

In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.

Heat a large cast-iron frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.

Remove from the oven, add the garlic confit, parsley, red pepper flakes, and vinegar and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.

Transfer to a serving platter. Serve warm or at room temperature.

This also works with broccoli or romesco.

Roasted Romesco with Tahini and Sumac

1/4 cup [85 g] tahini
Juice of 2 lemons
1 garlic clove, minced
2 Tbsp cold water
2 Tbsp extra-virgin olive oil, plus more for cooking
Kosher salt
Freshly ground black pepper
2 medium heads romanesco, trimmed and chopped into 1-in [2.5 cm] florets
1/4 cup [45 g] golden raisins
2 Tbsp Vegetable Stock (page 222) or water
1 Tbsp ground sumac
Flaky sea salt
Best-quality olive oil for drizzling

In a small bowl, combine the tahini with the lemon juice, garlic, and cold water. Whisk in the extra-virgin olive oil. The sauce should be thin enough to drizzle with a spoon. (If it is too thick, add in more cold water, 1 Tbsp at a time.) Season with kosher salt and pepper.

Heat a large frying pan over high heat. Add enough extra-virgin olive oil to coat the bottom of the pan, and warm until hot but not smoking. Add the romanesco, cut-side down, and cook until deep golden brown in color, 3 to 4 minutes. Stir with tongs or a wooden spoon and cook for 2 to 3 minutes longer.

Turn the heat to medium and add the raisins. Season with kosher salt and cook, stirring, until the raisins soften, 1 to 2 minutes. Add the stock and allow the ingredients to steam briefly. Taste a piece of romanesco for seasoning and doneness; it should be tender.

Transfer to a serving platter, drizzle the tahini sauce on top, sprinkle with sumac, and garnish with sea salt and a drizzle of best-quality olive oil. Serve warm or at room temperature.

Roasted Carrots and Red Onions with Fennel and Mint

2 pounds small carrots (about 2 bunches), peeled, cut into 3-inch pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into ½-inch wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
1/2 teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
1/2 teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves

Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.

Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.

Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter.
Just before serving, re-toss vegetables to pull up any dressing that may have settled at the bottom of the platter and scatter mint over top.

Do Ahead: Dish (without mint) can be made 3 hours ahead. Store tightly wrapped at room temperature.

Roasted Vegetable Basics

Broccoli:

2 large heads of broccoli, cut into large florets with some stalk attached
5 tablespoons olive oil
Kosher salt, freshly ground pepper

Preheat oven to 450°. Toss broccoli and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 25–35 minutes.

Brussels Sprouts:

3 pounds brussels sprouts, trimmed, halved, quartered if large
5 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 450°. Toss brussels sprouts, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Butternut Squash:

1 large butternut squash, peeled, seeded, cut into 1½-inch pieces
1/4 cup olive oil
Kosher salt, freshly ground pepper

Preheat oven to 450°. Toss squash and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Carrots:
3 pounds carrots, peeled, cut into 3-inch pieces, halved lengthwised, quartered if large
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 450°. Toss carrots, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Cauliflower:

2 medium heads of cauliflower, cut into large florets with some stalk attached
5 tablespoons olive oil
Kosher salt, freshly ground pepper

Preheat oven to 450°. Toss cauliflower and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 25–35 minutes.

Sweet Potatoes:

3 pounds sweet potatoes, peeled, cut into 1½-inch pieces
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Add appropriate combinations of following flavorings (choose 1 from each category, or maybe two finishes):

Aromatics
Ginger (grated): 1 Tbsp.
Garlic: 2-4 cloves grated or whole-roasted then smashed
Shallots: 2-4 shallots quartered
Onion: small, quartered
Leek: white and light green parts only, thinly sliced

Oils (use amountsin recipes)
Olive, vegetable, chicken fat, bacon fat, coconut

Herbs
Thyme, sage, rosemary, bay
1-2 tsp. chopped
1-2 bay leaves

Spices
Warming spices (cinnamon, allspice, cloves): 1/4 to 1/2 tsp.
Chile flake: 1/2 to 1 tsp.
Chili powder, paprika, and curry: 1-3 tsp.

Finishes (These go on after the veg is out of the oven.)
Oil drizzle (olive, pumpkin, walnut): 1-2 Tbsp.
Crunchy (toasted bread crumbs, seeds, fried onions or shallots) 1/4 – 1/2 cup
Spicy drizzle (tabasco, sriracha, sambal)
Sweets (dark brown sugar, maple, honey): 2-4 tsp
Meats (bacon, chorizo, sausage): 1/4 – 1/2 pound
Soy and fish sauce: 1-2 tsp.
Fresh herbs (tarragon, chives, parsley, mint, cilantro): 1/4 cup
Sour (citrus, malt vinegar, cider vinegar, wine vinegar, sherry vinegar): drizzle

Roasted Squash Ideas

Raid the Spice Cabinet
Olive oil, salt, and pepper is standard, but try adding a little brown sugar or maple syrup for sweetness and extra caramelization. Or use warming ground spices like coriander, cumin, fennel seeds, sumac, curry spice, chile powder, smoked paprika, or garam masala.

Toss squash in spicy chile paste like gochujang, which will both help the squash caramelize and add a punch of heat. Coconut oil is a good alternative oil that holds up to high heat and complements the sweetness of warm spices. Roast at 425° for 30 minutes, straight on the sheet pan so it can get caramelized.

Start with a Creamy Base
Doctor up tangy yogurt into a sauce with microplaned garlic, lemon juice, and salt. This gives you something to drag squash through and add flavor, cools down your palate if you use a lot of spice, and adds a nice sour note. Even though buttermilk is thin, it still works as another sour base when mixed with chopped herbs and garlic. An even better option is to mix the two ideas for a tangy ranch dressing.

Drizzle On Extra Flavor
Squash is lean, so it needs a little extra fat. Make a drizzle of flavored oil like mustard seeds cracked open in olive oil, chile flakes, or coriander, cumin, or fennel seeds. You can keep the seeds whole or smash a little before letting them sizzle over medium heat for 30 to 45 seconds. They should be lightly brown, but not burnt. If you want to go fresh, a bunch of chopped herbs in oil (like chimichurri) or thinned-out pesto also make good drizzles. For a little extra decadence, you could do this in brown butter instead of oil, or drizzle on some hot honey.

Add crunch
Have a favorite nut or seed? Try it! Pepitas make sense because you’re using squash already, but you can also try toasted hazelnuts, pecans, walnuts, sesame seeds, pine nuts, almonds, or peanuts.

Other crunch-factor additions: crushed pita chips, herby breadcrumbs, toasted grains like quinoa or groat, or pomegranate seeds.

You can toast nuts at the same time as you roast squash: put them on a separate sheet pan on a rack underneath the squash for about five minutes. With pepitas, let them only go for a minute in the oven or on the stovetop (in the same pan you sizzle your spices in oil!) because they cook faster. Texture makes all the difference, and now you have something creamy, tender-crispy squash, and crunchy topping.

Try these combos
Salt + pepper + olive oil on simply roasted squash. Grate garlic into mascarpone or crème fraîche. Add toasted pine nuts + grated Parm + hot honey on top for an Italian-ish squash dish.

Salt + about 1 tsp. curry powder + coconut oil on squash. Roast, then serve atop buttermilk with black pepper + ground cumin + salt. Sprinkle on cashews toasted with Indian spices and a squeeze of lime.

Chile powder + sumac + olive oil. Roast, then serve atop yogurt sauce (garlic + lemon). Drizzle on mustard seeds toasted in olive oil + pepitas + lemon juice.

Smoked paprika + salt + olive oil on squash. Roast, then serve atop yogurt + maple syrup + hot paprika or cayenne (sweet and tangy!). Sizzle sage, rosemary, or thyme in olive oil for drizzle, then sprinkle with toasted hazelnuts. This one is kind of like the flavor profile of sweet potatoes with marshmallows, and you could add a little more maple syrup at the end if you want.

Make gochujang-sesame roasted squash. Serve over thinly-sliced Asian or D’Anjou pear, which will be cooling, crunchy, and sweet to balance out the chile paste’s spice. If you’re not into pears, doctor up yogurt with miso or make a miso dressing and use that as a base. Add sesame seeds, cilantro, and toasted sesame oil on top.

Whole Roasted Cauliflower Salad

1 large head of cauliflower, stem trimmed
1/2 small onion, coarsely chopped
5 garlic cloves, smashed
1/4 cup basil leaves
3/4 teaspoon Madras curry powder
Pinch of cayenne pepper
1/4 ounce Parmesan, finely grated (about 1/4 cup), plus 3 ounces cut into 1/4-inch cubes
1/4 cup olive oil, plus more for drizzling
1/4 cup parsley leaves with tender stems, plus more for serving
2 tablespoons mint leaves, plus more for serving
4 tablespoons (or more) fresh lemon juice, divided
3/4 teaspoon sugar, plus more
Kosher salt
1/4 cup golden raisins
8 ounces sheep’s-milk feta in brine
1/2 cup chopped salted, roasted almonds
4 scallions, thinly sliced, divided
1/2 cup cilantro leaves with tender stems, divided

Preheat oven to 425°. Place cauliflower on a foil-lined rimmed baking sheet.

Blend onion, garlic, basil, curry powder, cayenne, grated Parmesan, 1/4 cup oil, 1/4 cup parsley, 2 Tbsp. mint, 1 Tbsp. lemon juice, and 3/4 tsp. sugar in a blender until smooth. Slather onion purée over cauliflower so it covers the entire surface in a thick layer; season generously with salt.

Roast cauliflower until florets are tender and browned but stem is still firm and crunchy, 40–45 minutes. To test for doneness, stick a skewer into the center of head—it should encounter some resistance at the core. Let cool.

Meanwhile, toss raisins, 3 Tbsp. lemon juice, and a pinch each of salt and sugar in a small bowl. Let sit until raisins rehydrate and are plump, 10–15 minutes.

Process feta in a food processor in long pulses, thinning with brine as needed, until feta is smooth and the consistency of Greek yogurt.

Transfer cauliflower to a cutting board and cut into 1/2 pieces. Transfer to a large bowl and add almonds, cubed Parmesan, and raisins with their soaking liquid.

Drizzle with oil, season with salt, and toss to combine. Taste and season with more salt and lemon juice, if needed. Fold in half of scallions and half of cilantro.

Spread feta across bottom of a large platter and mound cauliflower mixture over. Top with remaining scallions, remaining cilantro, and more parsley and mint. Drizzle with a little more oil.

Roasted Fingerlings with Preserved Lemon

2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
3 tablespoons thinly sliced preserved lemon peel

Preheat oven to 450°. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25–30 minutes. Toss warm potatoes with preserved lemon peel.

Parmesan-Roasted Cauliflower

1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 garlic cloves, unpeeled
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

Beets with Pecorino, Pecans, and Shishitos

2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
4 tablespoons olive oil, divided, plus more for drizzling
Kosher salt
4 sprigs thyme
1/4 cup red wine vinegar
8 shishito peppers
1/3 cup pecans
1/4 small red onion, very thinly sliced
Hot chili sesame oil and grated Pecorino (for serving)

Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13×9″ baking dish; season with salt. Add thyme and 1/4 cup water.

Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1″ pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.

Roasted Carrots with Cumin Yogurt

3 pounds Thumbelina or other small carrots, scrubbed, cut into 2” pieces
2 tablespoons fresh orange juice
1 tablespoon fresh thyme leaves
2 bay leaves
1/4 cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1/4 cup cilantro leaves with tender stems, plus more for serving
1 tablespoon toasted sesame seeds

Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.

Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.

Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

Mustard-Roasted Potatoes

1 1/2 pounds Yukon Gold potatoes, cut into 1/2 inch pieces
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
1 tablespoon whole grain mustard

Place potatoes and 1 Tbsp. salt in a medium saucepan and cover with 2″ cold water. Bring to a boil, reduce heat to low, and cook until potatoes are tender, 8–10 minutes. Drain, shaking off excess water.

Heat oil in a large skillet over medium-high heat. Add potatoes and cook, turning occasionally, until golden brown. Remove from heat and add mustard; season with salt and pepper and toss to combine.

Roasted Butternut Squash with Herb Oil and Goat Cheese

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

Preheat oven to 425°. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.

Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.

Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.

Do Ahead: Herb oil can be made 1 day ahead. Cover and chill.

Roasted Beets, Carrots, and Sunchokes with Green Tahini Sauce

1 lb beets, peeled, cut into ½” wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground black pepper
1 lb carrots, sliced 1/4” thick
1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼” thick
1 teaspoon finely grated lemon zest
1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste
2 teaspoons fresh lemon juice, divided, plus more to taste
2 cups watercress, large stems trimmed
1/4 cup green tahini sauce (see related)

Optional: To save time, instead of green tahini sauce, thin some tahini with a combination of water and lemon juice. Grate ½ garlic clove, stir in, and season with salt.

Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.

Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.

Toss all the warm roasted vegetables together with lemon zest, 1/4 tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice.

Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice; season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.

Roasted Butternut Squash with Gochujang and Sesame

2 tablespoons sesame seeds
2 tablespoons vegetable oil
1 tablespoon gochujang (Korean hot pepper paste)
2 teaspoons soy sauce
1 medium butternut squash, peeled, seeded, sliced ¼” thick
Scallions, thinly sliced
Flaky sea salt (such as Maldon)

Place racks in upper and lower thirds of oven; preheat to 425°. Whisk sesame seeds, oil, gochujang, and soy sauce in a large bowl. Add squash and toss to coat. Divide squash between 2 rimmed baking sheets, arranging in a single layer. Roast, rotating sheets once, until tender and browned on some edges, 25–30 minutes. Serve topped with scallions and salt.

Roasted Butternut Squash with Spicy Onion

2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey

1 cup blanched hazelnuts
2 large butternut squash (about 4 lb.), peeled, seeded, sliced ¼” thick
1/4 cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram
4 oz. fresh goat cheese, crumbled

Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5–7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.

DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.

Preheat oven to 350°. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.

Increase oven temperature to 400°. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15–20 minutes.

Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.

Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 Tbsp. oil.

Roasted Carrots with Creamy Nuoc Cham

2 pounds medium carrots, scrubbed
2 tablespoons plus 1/4 cup vegetable oil
Kosher salt
1 small shallot, thinly sliced
2 red Thai chiles, sliced
1 1/2-inch piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon mayonnaise

Preheat oven to 425°. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.

Meanwhile, bring shallot, chiles, ginger, garlic, fish sauce, sugar, and 2 Tbsp. water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8–10 minutes (you don’t want the liquid to reduce much). Let cool. Transfer to a blender, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining ¼ cup oil; blend until emulsified. Season dressing with salt.

Drizzle dressing over carrots just before serving.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Roasted Hot and Sweet Peppers

3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed
1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired
8 garlic cloves, peeled
1/2 cup olive oil
Pinch of sugar
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar

Preheat oven to 300°. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.

Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 ½ hours. Let cool, then add vinegar and toss to combine.

Do Ahead: Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.