Roast carrot and avocado salad ($14)
One of our favorites on ABC Kitchen's menu since day one. Long, slender carrots are roasted with cumin and red chile, then dressed with a vinaigrette made from citrus that's also been roasted; it's paired with avocado wedges, sour cream, crunchy seeds, and generous, deliciously oily rough croutons.
Roasted beets with housemade yogurt ($9)
Gold, chiogga, and red beets roasted and served over creamy yogurt, its tartness amplified when it mingles with 25-year aged balsamic vinegar along with Arbequina olive oil.
Roasted Cauliflower ($15)
What Kluger calls a thick cauliflower "steak" is roasted to a crisp-edged golden brown before it's topped with garlic breadcrumbs, walnut crumbs, and onions "cooked down almost to a jam," flavorful crumbly bits to augment the cauliflowers' own.
Roasted sunchokes ($9)
Roasted in the wood oven and dressed with hazelnuts, jalapeños, sage, and sherry vinegar with honey.
Roasted butternut squash ($12)
Parmesan-coated before it's roasted for that distinctive crisped-up Parm taste; pumpkin seeds, shaved lemon zest and chili flakes finish it off.