Roasting vegetables is by far my favorite way to cook veggies. They always turn out so flavorful and delicious.

While I usually stick to roasted Brussels sprouts and sweet potatoes – my faves – I also love roasting a variety of root vegetables together. This is especially delicious this time of year when sweet warming foods taste super comforting.

Sweet vegetables add natural sweetness to your diet and can help satisfy your sweet tooth. Also, many sweet vegetables are root vegetables so they’re energetically grounding, which can help bring balance to your life when you’re feeling off.

I like combining semi-sweet vegetables like turnips, parsnips and rutabagas with sweet vegetables like carrots, beets, winter squashes, sweet potatoes or onions to add depth of flavor. This is a great recipe if you’ve never tried veggies like turnips, rutabagas or parsnips!

You can enjoy these roasted vegetables with a protein of your choice and a whole grain like quinoa or in a warm winter salad with kale, quinoa and pesto or your favorite homemade dressing. I like using the leftovers in a quinoa bowl. Layer quinoa, leftover roasted vegetables, hemp seeds and roasted chickpeas in a bowl.