Not only do we have a freezer and a pantry full of canned food to use up before summer, we have food stashed in crates all over the house.
There are sweet potatoes wrapped in newspaper in crates in our office upstairs. There are crates of apples under the shelves in the pantry. There are yet more crates of carrots, butternut squash and potatoes in the outer mud room.
One of the best ways to use the crated vegetables is to roast them. I'm going to tell you how to do it. There's no real recipe here. Don't be concerned about that. You can do it.
Peel and chop raw vegetables (carrots, butternut squash, sweet potatoes, regular potatoes, onions, etc.) into 1 inch cubes. Place them in a large bowl and drizzle them with olive oil until well-coated. Now, add a generous amount of salt, freshly ground black pepper and what ever herbs you love (dried or fresh in these combinations- oregano & basil, thyme & rosemary, parsley by itself). Stir it well to give all the vegetables a good coating of herbs. Now, spread them out in a single layer on greased cookie sheets. Roast them in the oven at 375 degrees until a knife inserted in the largest pieces glides in easily and before the edges get dark brown, about 30-40 minutes. Midway through the cooking time, turn them over a bit.
This tastes so good on cold, blustery days. The vegetables taste sweet and soft. Oh! Don't forget to take one or two of your garlic bulbs, chop off the top (so you can see into the tops of the cloves, leaving the bulb together), sprinkle it with salt, wrap it in foil and lay it on a rack in your oven to roast while you roast the veggies. Spread the soft, mild and sweet roasted garlic on bread or the vegetables themselves.