Name: Roasted and Marinated Root Vegetables
Yield: 6 servings
Ingredients: 2 pounds beets, sweet potatoes, or turnips (any color, golf ball–to baseball-size); 1/4 cup rice bran oil, grapeseed oil, or olive oil; 1 tablespoon kosher salt; 2 teaspoons sugar or honey; 1 teaspoon freshly ground black pepper; 2 sprigs thyme; 2 sprigs rosemary; Juice of 1 orange or lemon, or 2 tablespoons red, champagne, or cider vinegar; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon crushed red chile flakes

A cutting board with sweet potatoe and other root vegetables cut into large dice.

Roasted and Marinated Root VegetablesPhoto by Peden + Munk

This technique is perfect when you’re cooking for friends and family because it takes way less time than roasting the vegetables whole—thirty to forty minutes tops—and they can be roasted ahead, which just means they spend more time hanging out in their tasty marinade in the fridge. Then they’re ready to be tossed back in the pan to be crisped up again—or not. They’re delicious at room temperature, or even served cold. It’s the kind of thing you want to have in your back pocket.