The weather is getting cooler, and the root veggies are starting to come into season. With a small commitment to spend a few hours in the kitchen on a Sunday morning or afternoon, you can know you will have an ample supply of delicious roasted vegetables in your fridge that will last and sustain you for several days. You can either enjoy them cold with a scoop of tuna salad, some cold chicken, or heat up as a hearty savory side dish to any protein you come up with for dinner. This cuts down meal preparation time considerably, as you just have to ‘cook’ the main dish. For vegans, these yummy veggies stand well on their own.