Roasting brings out the natural sweetness of vegetables, and the flavors gain even more depth as vegetables
begin to caramelize.

Serves 4 to 6

2 medium leeks cut into 1-inch pieces (including greens)
2 large or 3 medium beets thinly sliced, no more than 1/4-inch thick
5 to 6 cups of any combination of 1-inch cubed winter squash, potatoes, and sweet potatoes
¼ cup melted coconut oil or olive oil (plus more if needed)
½  teaspoon ground ancho or Aleppo pepper
½ teaspoon smoked paprika
¼ teaspoon ground black pepper (or to taste)
½ teaspoon salt (or to taste)

Preheat oven to 400°. Oil or line a baking sheet or roasting pan with parchment paper or spray with nonstick spray.

Wash and cut vegetables.

Place vegetables in a large bowl and add oil, tossing to coat. Add more oil if needed. Sprinkle seasonings over vegetables and toss until seasonings are evenly distributed. Spread mixture in prepared pan.

Bake for 50 to 60 minutes, stirring once after 20 minutes. Vegetables are done when they are browned
and fork-tender.