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Right time for roasting

The well-practiced technique of roasting allows the flavors of winter to shine in just about any dish. One of the oldest forms of cooking, roasting, brings out the complex flavors of a variety of seasonal vegetables while providing the richness and warmth consumers look for in the colder months. While potatoes, beets, carrots and squash are familiar roasted ingredients, many of winter's vegetables transform when roasted, offering unique menu opportunities.

The Purple Pig
Chicago
Roasted heirloom carrots, avocado, fennel toasted quinoa, sunflower, sesame seeds and winter citrus; price NA

The Sample Room
Minneapolis, Minn.
Roasted Spicy Rapini: garlic, shallots, red pepper flakes, parmesan; $6

The Whale Wins
Seattle, Wa.
Roasted Cauliflower Salad: cilantro vinaigrette, radish, green garlic aioli, 6 minute egg and smoked paprika oil; $11

Chestnut
Asheville, N.C.
Sage Roasted Stuffed Acorn Squash: stuffed with quinoa, wild rice, celeriac and blueberry over tomato essence and wilted greens; $20

Harlan Social
Stamford, Conn.
Roasted pumpkin and almond hummus; $8

Bacchus Pub
Bozeman, Mt.
Roasted Root Vegetables: A mix of carrots, parsnips, rutabaga and turnips all roasted in garlic butter with a little salt and pepper; $4

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