VEG out

Roasted winter vegetables deliver hearty, cold-weather comfort in side-dish form. Getting your veggies in this season has never been tastier.

- JENAVIEVE CHRISTENSEN,ANNIE PROBST

A blast of high heat mellows fennel's characteristic licorice flavor to a caramelized sweetness.

Roasted Fennel with Gruyère and Thyme

HANDS ON 5 min. TOTAL TIME 35 min.

• 2 small heads fennel, trimmed and halved or quartered (about 1 lb.)

• ¼ cup finely shredded Gruyère cheese (1 oz.)

• 1 tsp. lemon zest

• ½ tsp. chopped fresh thyme

• Lemon wedges

1. Preheat oven to 425°F. Line a 15x10-inch baking pan with parchment paper. In a small bowl stir together 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. ground black pepper. Brush all sides of fennel with oil mixture. Place fennel, cut sides down, in prepared pan.

2. Roast fennel until tender and cut sides are browned, 30 to 35 minutes.

3. Sprinkle fennel with cheese, lemon zest, and thyme. Serve with lemon wedges and, if you like, additional fresh thyme. Makes 4 servings.

PER SERVING 126 cal, 9 g fat (2 g sat fat), 8 mg chol, 401 mg sodium, 9 g carb, 4 g fiber, 5 g sugars, 4 g pro

ROAST with the MOST

Barely roast carrot halves, then smash to create more surface area and caramelly edges before finishing the roast. Manchego and hazelnuts reinforce the veg's nutty, earthy flavor.

Delicata Squash Rings with Hot Honey Butter

Pair savory low-prep delicata (no peeling required!) with a sweet and spicy butter drizzle.