Raw and cooked vegetables, lightly spiced

Ingredients

• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 1 cup sliced zucchini
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the broccoli florets, sliced carrots, sliced mushrooms, and sliced zucchini.
3. Add in the cumin powder, coriander powder, paprika, and salt. Mix well to coat all the veggies evenly.
4. Drizzle the olive oil over the veggies and mix again to coat evenly.
5. Spread the veggies out evenly on a baking sheet and roast in the oven for 15-20 minutes, or until the vegetables are tender and lightly browned.
6. Remove from the oven and serve either hot or at room temperature.

Verdict and Serving Suggestions

These lightly spiced raw and cooked vegetables are the perfect side dish to complement any main course. The combination of roasted and raw veggies creates a satisfying, varied texture that will please even the pickiest eaters. The spices give the dish a mild but flavorful kick that elevates the vegetables to the next level. Serve alongside chicken, fish, or steak, or use as a topping to a grain bowl or salad. Any leftovers can be stored in an airtight container in the fridge for up to 3 days.