This recipe contributed by the Department of French and Italian's Downing Thomas.

This is kind of a winter hangers-on recipe, when many of us are relishing the spring (from our windows anyway); but it is delicious and easy and fits our cool weather perfectly. Pair them with a shiraz like the one pictured here, 

which is available from Nick at Brix. Though the shop is closed of course, he’s delivering cheeses, meats, and wine; and is happy for the business.

Just cut up whatever root vegetables you can get (carrots, celery root, rutabaga, sweet potato, turnips…). Put on a baking sheet, sprinkle olive oil, salt, add thyme sprigs and/or a bit of bay leaf. Bake 30 minutes at 350. Add a can of rinsed chick peas; sprinkle with cumin and coriander, or curry power, or garum masala, and with salt. Raise the oven temperature to hot (425 or so) and cook another 15 minutes more or less. Serve with yoghurt. I mixed in some parsley and minced or grated garlic, too.