Adapted from www.foodandwine.com
A side dish worthy of the holiday table, but weeknight-easy.
|3⁄4 lb||carrots (peeled and sliced 1/4"-thick on the diagonal)|
|1 lb||parsnips (peeled and sliced 1/4"-inch thick on the diagonal)|
|2 1⁄2 lb||cauliflower (coarsely chopped into 1" florets)|
|2 lb||butternut squash (peeled, seeded and cut into 1" dice)|
|1 lb||Brussels sprouts (trimmed, halved)|
|1⁄2 c||olive oil|
|1 1⁄2 t||smoked paprika|
|1 1⁄2 t||cumin (ground )|
|1⁄2 t||coriander (ground)|
|salt (to taste)|
|pepper (to taste)|
|1 1⁄2 c||feta (crumbled)|
|1 c||pomegranate seeds|
Preheat the oven to 425˚F.
In a large bowl, toss all the vegetables with olive oil. Sprinkle with paprika, cumin, coriander, cayenne, and salt and pepper.
Spread on two large rimmed baking sheets and roast for 55 minutes, stirring once halfway through cooking, until tender and golden. Transfer the roasted vegetables to a serving dish, and top with crumbled feta and pomegranate seeds. Serve.