Here's a recipe to get you started:
Roasted winter vegetable bowl
(from registered dietitian Maria of Bean A Foodie http://beanafoodie.com/ .
5 large carrots, sliced into 2″ pieces
1 large onion, sliced into 1/2″ pieces
7-10 medium golden beets, scrubbed clear and quartered
1 lb brussels sprouts, halved
1 fennel bulb, sliced into 1/2″ pieces
3 tbsp extra virgin olive oil
1 tsp salt and freshly ground pepper
2 cups cooked grains, such as brown rice, quinoa or millet
1 15.5 oz can white beans, rinsed and drained
Preheat oven to 425F.
Place all the cut vegetables onto a large sheet tray. Toss with olive oil, salt and pepper until everything is evenly coated with the oil and seasoning.
Roast in the oven for about 30 minutes or until vegetables are golden and tender.
While vegetables roast, mix together the cooked grain and white beans. Taste and season with salt and pepper if needed.
Serve about 3/4 cup of the grain mixture into a bowl and top with a generous 1 cup of the roasted vegetables. Serve immediately.