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By Root 224 0

so you’ll have leftovers: a divine side dish the first day, and later a truly delectable potato salad, chilled, with mayonnaise stirred in. Serve on the side of Greek Frittata, Veggie Western Omelet, Flounder with Herbed Lemon Butter, or any dish that needs some potatoes.

marmalade-glazed carrots

Made ahead and warmed up just before serving, these glazed carrots retain their color and flavor beautifully. A splash of lemon juice cuts the sweetness just a bit.

SERVES 4

TIME: 15 TO 20 MINUTES

3 cups peeled and cut carrots (½-inch slices)

1 tablespoon vegetable oil or butter

¾ teaspoon salt

¼ cup water

¼ cup orange marmalade

lemon wedges

In a large skillet on medium-high heat, cook the carrots in the oil for about 2 minutes, stirring occasionally. Add the salt and water and continue to cook for 3 or 4 minutes, until the carrots are crisp-tender. Add the orange marmalade and stir until the carrots are well coated and glistening. Serve with lemon wedges.

serving & menu ideas

These carrots are a sweet and colorful side next to Lemony Couscous with Chickpeas, Flounder with Herbed Lemon Butter, Warm French Lentil Salad … and almost everything else!

roasted sweet potatoes

Roasting intensifies the natural sugars in sweet potatoes. These sweeter sweet potatoes come out of the oven soft in the center and crisp around the edges.

SERVES 4

HANDS-ON TIME: 10 MINUTES

BAKING TIME: 15 MINUTES

2½ pounds sweet potatoes

2 tablespoons olive oil

1 teaspoon salt

black pepper

Preheat the oven to 450°. Lightly oil a baking sheet.

Peel the sweet potatoes and slice them into rounds about ½ inch thick. If the potatoes are large, cut them in half lengthwise and then into half-rounds. (You should have 7 or 8 cups.) In a bowl, toss the sweet potatoes with the oil, salt, and a dash of pepper.

Spread the sweet potatoes on the prepared baking sheet in a single layer and roast for 10 minutes. Stir, and return to the oven until they are tender and beginning to brown, about 5 minutes.

serving & menu ideas

Delicious with Chipotle Scrambled Eggs or Pine Nut–Crusted Fish. For a colorful meal with interesting contrasts, serve alongside Chipotle Tofu and Corn & Pepper Salad.

baked acorn squash crescents

These crescents are perfect simple supper fare; there’s hardly any prep time involved, and while they bake, you can make the rest of the meal.

SERVES 2 TO 4

TIME: 30 MINUTES

1 acorn squash

2 tablespoons melted butter

2 tablespoons brown sugar

sprinkling of nutmeg or cinnamon (optional)

Preheat the oven to 400°. Lightly butter a 9 × 13-inch baking pan. Using a long sharp knife, cut the squash in half lengthwise. Remove the seeds and cut each half crosswise into ½-inch slices. Arrange the squash slices in a single layer in the prepared baking pan.

Bake for 15 minutes, until softened. With a spatula, turn over the squash slices and brush on the melted butter. Sprinkle with brown sugar and with nutmeg or cinnamon if you wish. Return to the oven for 5 minutes.

INGREDIENT NOTES In place of brown sugar, you can use maple syrup. Add it to the melted butter.

To safely cut a whole acorn squash in half, place it on a cutting board, finding the best position to avoid rolling. Use a long sharp knife. With both hands on the knife, one grasping the handle and the other flat (fingers straight) on the tip end cushioned with a pot holder or towel, place the center of the blade lengthwise along the middle of the squash. Lean onto the knife, using your body weight for leverage, and cut through the squash, making sure all of your fingers stay above the blade.

serving & menu ideas

Try next to Cranberry Bulghur Pilaf, Sesame Tofu with Spinach, or Moroccan Spiced Fish, to name just a few good pairings.

miso-glazed eggplant

This way of cooking eggplant makes the flesh soft and creamy. The miso glaze sweetens it with a Japanese flair.

SERVES 6

TIME: 40 MINUTES

MARINADE

2 tablespoons sherry

1 tablespoon soy sauce

1 tablespoon peanut oil or vegetable