But I haven't sworn off warm roasted root vegetables altogether, despite their perceived heaviness. Sometimes I'll use small ones, which are usually more tender and less fibrous than their older brethren. I like to blacken little daikon, kohlrabi, parsnips, and turnips in their skins in a pan, which lends a nice bitterness to the sweet vegetable juices that seep out during cooking. I place them on a bed of beautiful red quinoa, along with pickled shallots, and sprinkle on some lemon zest. It's a real soulful dish with plenty of flavors, colors, and textures at play.