Moroccan Roasted Vegetables

This is such a super delicious way of making a veggie bake, especially with those delicious Moroccan flavours. 

1 broccoli head, cut into florets
1 small sweet potato, cut into large chunks
1 handful of string beans, tips and tails cut off 
1 brown onion, quartered 
1 red capsicum, sliced thickly
2 zucchinis, sliced into thin rounds
15 brussel sprouts, halved 
small handful of coriander, roughly chopped 
400g can of chickpeas, drained and rinsed
3 tbsp. Extra virgin olive oil 


1/2 tsp salt flakes 
1/2 tsp cracked pepper 
1/2 tsp ground coriander 
1/2 tsp chilli flakes 
1/4 tsp turmeric 


  1. Preheat oven to 180 degrees celsius. 
  2. Place some water on to boil (half a deep pot). 
  3. Into the boiling water, add broccoli, sweet potato, Brussel sprouts and beans. (If you add any other veggies, blanch your "harder" veggies to they cook a little quicker!) Only add them in for 30 secs - 1 minute and then remove. 
  4. Add all veggies into a non stick baking tray or a line a baking tray with baking paper. 
  5. In a small mixing bowl, add all ingredients under "spices" and mix through. 
  6. Add chickpeas to the baking tray and mix through. 
  7. Sprinkle spices over the veggies and drizzle olive oil. Mix with your hands to ensure all veggies are covered with loads of spice! 
  8. Add into the oven for 20-30 minutes or until cooked to your liking :)