It is wise for a cook to have a few tricks up their sleeve. You know the type- it's the "oh goodness, what do I do with these beautiful vegetables??" Now that it's getting cold out turning on the oven is far more appealing. The best part of that is when your vegetable bin has a few bits and pieces lying in it, roasting is your best friend. A simple rough chop, a toss with a tablespoon of neutral oil, then spread onto a sheet pan and toss into the oven. Do them for dinner, and save the remains to brighten up your lunch plate.
Once you've got a nice pile of caramelized lovely bits, blend together this gorgeous sauce and douse the whole lot. This dressing is a riff on Caesar that you will simply adore. It's the umami, salty addition of anchovy paste that brings out the best in everything. No worries- not a fishy smell or taste to turn your nose, just a rich flavor that broadens the taste of everything it touches.