Preheat the oven to 425F (220C). You can roast all of the vegetables at this temperature and can cook multiple ingredients at the same time, depending on your oven’s size.

Wrap the beets individually and tightly in aluminum foil. Place them on a baking pan. Bake until tender, at least 50 minutes. When the beets are cooked, allow them to cool, then peel and slice them into bite-size pieces.

For each of the parsnips, brussels sprouts, and kabocha, toss them in a large bowl with 1-2 Tablespoons of olive oil and season them with salt and pepper. Spread each one on its own foil-lined baking sheet in a single layer.

The parsnips will need about 30 minutes. Remove them when they are caramelized around the edges and tender on the inside. Flip them at least once during cooking so multiple sides get browned.

The brussels sprouts will need around 25 minutes. Remove them when they are brown around the edges and still fairly bright green. If you notice the color turn less vibrant, remove them so they don’t overcook and become bitter.

Heat the olive oil in a medium saucepan over medium heat until hot. Add the garlic, cumin, paprika, and cayenne (if using). Stir them until they become nicely fragrant, 30-60 seconds.

Add the lentils and water and stir. Turn to high heat. When the water begins to boil, reduce to low heat, cover the pot, and simmer until the lentils are tender, about 7 minutes for split lentils or up to 20 minutes for whole ones.

Turn off the heat. Thoroughly stir in the miso (if using). Alternatively, you can season it to taste with salt or soy sauce.

Combine all the ingredients for the sauce in a bowl and mix thoroughly with a whisk or fork. Alternatively, you can use an immersion blender and the mixing glass that came with it.

Distribute even portions of roasted veggies, lentils, and mixed grains into each meal prep container. Drizzle a bit of sauce over them. Sprinkle with chopped toasted pecans. The meals will stay good for up to 5 days in the fridge. Microwave them right before eating.