I made a pretty tasty dish from Bittman this week. It was so tasty that I made variations on it about 3 times in the last week. I made the Roasted Root Vegetables recipe on page 615. I thought it was a great way to eat something warm and in season.
For this little experiment I used potatoes, carrots, and butternut squash. Previously in the week I made the same concoction with potatoes, sweet potatoes, and delicata squash. Both renditions were amazing. I'm definitely making this a part of my winter food staple.