Tomorrow I'll put these in a soup pot with some other ingredients for a super healthy roasted vegetable soup.
I browsed through this cookbook for some ideas, and decided to make two soups instead of one. Their Pureed Carrot Soup with Nutmeg and Pureed Cauliflower Soup with Coriander sound yummy. I'll vary these a little, omitting the dairy, and see how they turn out.
For now, the veggies are all packed up and ready to refrigerate until tomorrow. In addition to the soups, we'll be making Baked Chicken with Onions and Leeks (for Hubby) from the April issue of Eating Well magazine, and Wheat Berry Salad (love this!).