Roasting is delicious, but it’s not the only move. In this hands-on class we turn “ugly duckling” roots into head-turners. You’ll master texture control, the importance of acidity, and umami-rich additions so rutabaga, celeriac, kohlrabi, beets, sweet potatoes and parsnips become dinners you crave—not just sides you tolerate!

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• Kohlrabi Carpaccio with Hazelnut Dukkah & Horseradish Vinaigrette

• Celeriac & Rutabaga ‘Steaks’ with Peppercorn–Miso Sauce

• Beet Goat Cheese Gratin with Dill, Mustard Breadcrumbs

• Kimchi Roasted Parsnips with Wild Rice

• Sweet Potato Pudding with Gochujang Caramel Sauce and Black Sesame Crunch