One of our favorite Things To Do With All Those Carrots/Potatoes/Rutabagas — which we haven’t been doing this winter as much for some reason — is to make a root roast. It’s easy (though not quick), adaptable, and both vegan and gluten-free in its base state. A batch is currently in the oven emitting an Amazing Smell. The basic recipe is as follows:
Chop root vegetables and other very hearty veggies (leeks, onions, garlic, cauliflower, mushrooms, cabbage…) into approximately 1-inch cubes and place in a mixing bowl. Err on the small side for the really dense ones like beets. If you want more protein, leftover meat, pre-roasted chestnuts, pseudo-sausage, or other hearty chunks of stuff can also go in. Tofu or fish generally just gets sad, though canned salmon is surprisingly good.
Coat vegetables with oil, preferably olive. Add seasonings to taste. Our current batch has some weapons-grade garlic salt and a mixed herb blend, both from my Boskone shopping spree. Teriyaki or chili-garlic sauce are also good for a more Asian flavor, but if you want more delicate things like fresh herbs or scallions, those go in later.
Pour seasoned veggies into a baking dish and cook covered at 400 degrees for about 25 minutes. Stir and add any more delicate seasonings. Cook for another 20 minutes or until everything is cooked. Remove lid/foil and bake for another 10 minutes or until suitably browned on top. Cheese could be sprinkled on top before the browning phase if that sounds appealing.