Yield: 6 servings

This recipe is designed to accompany the French Onion Pot Roast from the book, but works equally well with any roast or simply on its own when you have a craving for roasted winter roots.

2 pounds russet potatoes
1 1/2 pounds carrots
1/4 cup olive oil
Salt
Freshly ground black pepper

Preheat the oven to 450°F. Peel the potatoes and slice lengthwise 1/4 to 1/2 inch thick. Cut slices into sticks 1/4 to 1/2 inch thick. Transfer to a large mixing bowl and cover with water. Soak for 10 minutes to remove any starchiness. Drain and dry thoroughly on paper towels. Peel the carrots and cut in half.

Cut thin ends in half lengthwise. Cut thick ends in quarters lengthwise. Potatoes and carrots should end up roughly the same size.

In a large roasting pan, toss the potatoes and carrots with the olive oil. Spread the vegetables into a single layer. Cook until the vegetables are tender when pierced with a fork, 45 to 60 minutes, stirring every 15 to 20 minutes to prevent sticking and burning.

Season with salt and pepper and serve with a roast.

Yield: 32 cookies

These cookies not only give you twice the punch of the super-food oats, they follow the advice from the book's “Secrets of the Cold-Weather Pantry” to use dried fruit in delicious ways. Here you have a chance to pick and choose your favorite dried fruit and go beyond regular old raisins.

1 1/2 cups rolled oats (not quick oats)
1/3 cup steel-cut oats
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup mixed dried fruit, such as raisins, golden raisins, and dried cranberries

Line 2 baking sheets with parchment paper. Preheat the oven to 375°F.

In a medium mixing bowl, stir together the rolled oats, steel-cut oats, flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer, combine the butter with both sugars. Cream together for 2 minutes. With the mixer running, add the egg and vanilla and mix to completely blend. Scrape down the sides of the bowl. Again with the mixer running, slowly add the oat mixture. Mix until just combined. Quickly mix in the dried fruit.

Using a dough scoop or a spoon and your fingers, shape into 1 1/2-inch balls and place 2 to 3 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes, until golden and beginning to brown around the edges. Cool for 2 minutes on the cookie sheets before transferring to a cooling rack. (Parchment sheets can be reused for the next batch.)