Moroccan-Spiced Roasted Brussels Sprouts and Cauliflowers

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
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	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

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.