A delicious Moroccan spiced roasted winter vegetables with maple syrup, chives and pomegranate seeds. It takes less than 30 minutes to prepare and makes a perfect side dish to compliment any meal. You can jazz up this basic recipe by adding some Feta and candied nuts.
| Moroccan Spice Mix | |
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- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1/2 tsp Ground ginger
- 1/2 tsp Ground cinnamon
- 1/4 tsp Cayenne pepper powder
- 1/4 tsp allspice powder
- 1/4 tsp Nutmeg powder
- 1 tsp Garlic salt
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- 500 g Brussels sprouts, trimmed and halved
- 500 g Cauliflower, cut into florets
- 2 tbsp Olive oil
- 1 tbsp Maple syrup
- 1 tbsp Moroccan spice mix
- 100 g Green peas, thawed
- Seeds of 1/2 pomegranate
- 1 bunch Chives, chopped
- Finely grated zest of 1 lemon
- 1 tsp Tomato pesto sauce
- Salt and pepper to taste
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- To make the spice blend, just place everything in a bowl and mix.
- Preheat oven to 200C/400F. Combine Brussels sprouts and cauliflower with olive oil, maple syrup and Moroccan spice mix in a mixing bowl. Toss until well combined. Spread the vegetables on a large baking tray.
- Bake for 25 minutes, stirring occasionally, until the vegetables are tender. Transfer the vegetables to a large bowl and add in pomegranate seeds, green peas, chopped chives, lemon zest and tomato pesto. Toss until well combined. Taste and season with more salt and pepper.
