Prep (20 minutes):

1. Preheat the oven: Turn on your oven and set it to 425°F (220°C). This allows the oven to preheat properly before the vegetables go in.

2. Prepare the vegetables: Wash your chosen vegetables thoroughly. Peel the carrots if desired, and remove any stems or seeds from peppers and broccoli. Chop all the vegetables into bite-sized pieces that are similar in size. Aim for pieces around 1-2 inches for even roasting.Tip: If using cherry tomatoes, you can leave them whole or halve them depending on their size.
   

Make the Spice Mixture (5 minutes):

1. Combine the spices and oil: In a bowl, whisk together the olive oil, minced garlic, Himalayan pink salt, black pepper, ground cumin, dried parsley flakes, ground coriander, and a pinch of ground cinnamon. This fragrant spice mixture will add depth of flavor to the roasted vegetables.

Toss the Vegetables (5 minutes):

1. Add the chopped vegetables to the bowl:  Pour the chopped vegetables into the bowl with the spice mixture.

2. Toss to coat: Using tongs or your hands, toss the vegetables gently but thoroughly to coat them evenly with the flavorful oil and spices.

Cooking (30 minutes):

1. Prepare the baking sheet: Line a baking sheet with parchment paper. This will prevent the vegetables from sticking to the pan and make cleanup easier.

2. Spread the vegetables in a single layer: Arrange the coated vegetable mixture on the prepared baking sheet in a single layer. Don't overcrowd the pan, as this will prevent them from crisping up properly. You may need to use two baking sheets if your vegetables don't fit comfortably in one layer.

3. Roast the vegetables: Place the baking sheet(s) in the preheated oven and roast for 27-30 minutes.

4. Check for doneness: The vegetables are done when they are tender-crisp and easily pierced through with a fork. They should also be slightly golden brown on the edges. Roasting time may vary slightly depending on the size and type of vegetables used.

Serving (5 minutes):

1. Cool slightly and serve: Remove the baking sheet(s) from the oven. Let the roasted vegetables cool on the pan for a few minutes before serving. This allows them to firm up slightly.

2. Serve warm: Enjoy the cumin roasted vegetables warm as a delicious and flavorful side dish.

Tips:

• Experiment with different vegetables! This recipe is very versatile. You can try adding other vegetables like asparagus, cauliflower florets, or sweet potato cubes.

• For a little extra sweetness, drizzle the vegetables with 1 tablespoon of honey or maple syrup before roasting.

• For a smokier flavor, sprinkle the vegetables with smoked paprika before roasting.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Enjoy this delicious and easy cumin roasted vegetables recipe!