Roasted root vegetables
Roasted root vegetables can make it up for potatoes or pasta. And they are great as a nice tasting and healthy sidedish to meat.
In winter I love roasted root vegetables. I roast them in the oven and serve them as a side dish with meat or poultry instead of potato dishes like mustard potato flan, ciambotta potato and vegetable stew or pumpkin and potato mash. Slow cooking brings a concentrated goodness to the vegetables. Especially, when they have developed a crunchy caramelized crust from being doused in good olive oil and balsamic vinegar. Simple. And so tasty I’d happily give up the meat.