We're getting some root veggies this week in our CSA, which is the heart of wintertime seasonal eating. Did you know root veggies become sweeter the longer they stay in storage? Starches convert to sugars in the cold, making your wintertime carrot a bit more delicious than its summer counterpart. 

Roasting your entire pantry of root veggies together makes for a great side dish and can be repurposed as leftovers in various ways all week. Here's a week's worth of easy leftover suggestions for roasted veggies: 

1. Add them to your lunchtime salad! 
2. Fold them into a frittata for a low-effort, high-flavor breakfast (plus your goat cheese and microgreens, if you have a full share!) 
3. Add them into a wrap with greens and a protein of your choice.
4. Reheat them in a pot with vegetable stock, then puree for a great soup!
5.  Create root veggie hand pies with frozen puff pastry dough. 
6.  Mash them and create patties to pan-fry until crispy (like a potato cake!) 
7.  Use them in this bread pudding recipe for a breakfast for a crowd!

Happy roasting!