This Italian appetizer usually involves raw vegetables dipped into a pungent warm sauce. (Bagna cauda means "hot bath" in Italian.) Shaya substitutes roasted root vegetables for their caramelized sweetness.
1 pound small carrots with tops, trimmed and halved lengthwise
Preheat oven to 475°F. Toss together carrots, turnips, potatoes, onions, oil, and salt in a large bowl. Divide mixture evenly between 2 baking sheets, spreading in a single layer on each. Bake in preheated oven until vegetables are lightly charred and tender, 25 to 30 minutes, switching pans top rack to bottom rack halfway through baking. Serve vegetables with warm Bagna Cauda for dipping.
Domenica, Pizza Domenica, and Shaya, all in New Orleans