Salt roasting might be the easiest, coziest way to cook veg in the wintertime. It requires no oil, just a bed of salt. Don't worry about waste, you'll keep the salt bed, which becomes infused with flavor, for a season's worth of seasoned salt.
Use roasted lemons as you would preserved lemons: Blend them into vinaigrettes, add them chopped to sauces, or stew them whole in your favorite tagine.
Salt roasting potatoes draws out moisture for ultra cripy skins and a perfectly creamy center.
Salt roasting beets results in easy peeling and a silky smooth texture.
Salt roasted radishes and carrots are perfect for pairing with sweet and spicy harissa-honey glaze.