For the butternut squash: preheat oven to 425 degrees F. Arrange squash, cut side up, on a baking sheet. Brush each with butter and/or olive oil, drizzle with maple syrup and sprinkle with salt, pepper and chili flakes. Roast until tender, about 30 minutes. Sprinkle with flakey sea salt. Set aside.

For the spring onions: preheat oven to 425 degrees F. Arrange onions in a baking dish (trim tops if needed to fit) and drizzle with olive oil, tossing onions until evenly coated. Season with salt and pepper. Roast for 25-30min, until bulbs are tender, and tops are golden brown. Reserve onion-infused oil to use for your salad dressing. Sprinkle with flakey sea salt. Set aside.

For the carrots, preheat oven to 425 degrees F. Place carrots on a rimmed baking sheet, toss them with the olive oil until evenly coated and sprinkle with salt and pepper. Roast for about 20-30 minutes (exact timing will depend on size of carrots) until soft and beginning to caramelize. Sprinkle with flakey sea salt. Set aside.

For the potatoes, preheat oven to 425 degrees F. Place potatoes on a rimmed baking sheet, toss them with the olive oil until evenly coated, spread them on a single layer, and sprinkle with salt and pepper. Roast them for 30-35 minutes, until golden and crispy, flipping them over once halfway through roasting. Set aside.

For the brussels sprouts, preheat oven to 475 degrees F. Place sprouts on a rimmed baking sheet, toss them with olive oil until evenly coated, sprinkle with salt and pepper, and arrange them all cut side down. Roast for about 20 minutes, until tender on the inside, crispy on the outside and deeply browned. Sprinkle with flakey sea salt. Set aside.

For the baby Romanesco & Cauliflower: preheat oven to 475 degrees F. Bring wine, olive oil, water, lemon juice, sugar, bay leaf, red pepper flakes, salt and pepper to a boil in a large pot. Add the Romanesco and/or cauliflower, reduce heat and summer, turning occasionally for about 15-20 minutes, until fork tender. Using a slotted spoon or mesh spider, transfer Romanesco and cauliflower to a rimmed baking sheet, draining well. Roast for about 15ish minutes then finish under the broiler until your desired level of char is reached.

For the garlic: preheat oven to 400 degrees F. Using your fingers, peel off the loose, papery outer layers around the head of garlic. Trim about ¼ - ½ inch off the top of the head to expose the garlic cloves. Place garlic head with exposed cloves on a piece aluminum foil, drizzle with olive oil, sprinkle with salt and pepper and wrap up the foil around the garlic head. Roast for about 40minutes, until the cloves feel soft when pressed and are lightly browned. Set aside.

For the radishes: heat olive oil in a medium skillet over medium heat until shimmering, add the radishes and season with kosher salt and black pepper. Cook for about 2 minutes, until radishes are tender, and greens have wilted, add vinegar and butter. Turn off the heat, sprinkle with za’atar and flaky seas salt. Set aside.