Roasting

Two sheet pans of roast vegetables The component that makes everything else on the list taste finished. Sweet potato, squash, broccoli, cauliflower, carrots, red onion and peppers, cut to similar sizes, oiled and salted, go into a 425°F oven in a single layer with no pieces overlapping. Crowd the pan and they steam instead of browning, so use two and swap them halfway. Roast vegetables are at their best in the first three days, so put them in the early meals: grain bowls with farro and tahini sauce, pasta with a spoon of pesto or chimichurri, a frittata with the last of the eggs, or a warm salad with lentils. A few minutes back in a hot oven revives them far better than the microwave.