While it may seem obvious to some, the idea of roasting all of your roast-able vegetables at once, so that we have a rainbow of reheatable nutrient-packed sides for family dinner (as well as lunch building blocks for yourself) was a revelation. Because, as we all know, protein is usually the easy part. We did a story in Martha on it last month and finally decided to put the idea to the test. As you can see, we roasted beets, acorn squash, sweet potatoes and brussels. Everything got the same treatment: tossed with olive oil and salt and pepper, and a little thyme in the cases of beets and squash. Acorn squash got an additional sprinkling of parmesan cheese,which created a delicious crust. Everything roasts at 400. Parchment paper makes cleanup really easy. Try it. It’s one of those little ideas that makes getting dinner on the table every night just that much more manageable.