Preheat your oven to 350 F while you wash the dirt off your roots, and cut them into half-inch bits.
Spread the roots on a cookie sheet and bake until the roots are chocolate brown, and almost ready to start burning. It usually takes 30–40 minutes, but watch them very closely toward the end so that your hard work doesn't get burned up.
Store these roasted grounds for a month or two in a breathable container like a paper bag, or you can freeze them for longer-term storage.
To make your dandelion or chicory coffee, pour boiling water into a coffee mug and add one ounce of roasted root for every cup of water used. Cover the mug with a saucer or some other lid. Let the brew steep for 10 minutes. Finally, sweeten it to your taste, and enjoy your drink.