Moroccan Roasted Vegetables
Sometimes, gnawing on raw vegetables just doesn't cut it. Roasting veggies is a great way to elevate the natural flavors
2 lbs vegetables (I used brussel sprouts and cauliflower)
1 onion chopped
1 tbsp Moroccan spice blend (see note)
1 tbsp orange zest
Preheat oven to 400 degreees F. Chop vegetables into bite sized pieces. In the case of brussel sprouts, for example, chop the sprouts in half and remove the hard white stems.