Yesterday was leftover Mexican and then one of my mates made roast pork, roast potatoes, mashed swede, roasted carrots, peas and gravy in the evening.

The grilled sausages turn up again, paired this time with a mound of surprisingly lively lentils with roasted carrots and potatoes.

Pork-loin medallions in a cider sauce with wild rice and roasted carrots and turnips ($10.50) is a nice idea, but unfortunately the pork is a bit overcooked.

The way apples add richness was confirmed by another dish I tried, a squash soup thickened with potatoes and seasoned with roasted carrots and onions, garlic and thyme.

Those who prefer to lay real groundwork before dinner can dig through dips of roasted carrot, ground almond, and yellow split pea with miniature baguette slices.

Serve with a salad or some roasted carrots and steamed Savoy cabbage.

Mr. Falcinelli checked on some roasted carrots that were cooling on baking racks.

The following recipes, one for soup, one for salad and one for roasted carrots, all have a whiff of the exotic in their seasonings.

Either leave the roasted carrots whole or slice them into chunky ovals.

Golden brown roasted cod seemed made for the creamy mashed potatoes with it, along with roasted carrots, crunchy celery-root chips and a sharp balsamic vinegar sauce.