Moroccan Roasted Vegetables

ingredients

• 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 Brussels sprouts, halved
• small handful of coriander, roughly chopped
• 400g can of chickpeas, drained and rinsed
• 3 tbsp. Extra virgin olive oil

Spices

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

method

1. Preheat oven to 180°C fan-forced.
2. Place some water on to boil (half a deep pot).
3. Into the boiling water, add broccoli, sweet potato, Brussels sprouts and beans. (If you add any other veggies, blanch your "harder" veggies so 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 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 :)
9. Scatter with fresh coriander to serve.