Spicy Roasted California Blend Vegetables

From Chow Bella

1 lb carrots (about 4 large), peeled, end trimmed, and cut on the bias

1 broccoli crown (about half a pound) cut into florets

1/2 head of cauliflower (about half a pound)

3 tbsp olive oil, divided

2 tbsp lime juice, divided

2 tsp cumin, divided

1 tsp coriander, divided

Ground red pepper, to taste (optional)

Salt and pepper, to taste

1. Preheat oven to 425 degrees F.

2. To cut the carrots on the bias the way I did, place the carrot flat on the work surface and cut across at a 45 degree angle. Turn the carrot 180 degrees and cut in the same 45 degree angle. Keep turning 180 degrees until the whole carrot is cut.

3. In a large bowl, add the carrots then half of the oil, lime, and spices. Toss well and pour onto a foil-line baking tray. Bake 10 minutes.

4. Meanwhile, toss broccoli and cauliflower with remaining spices. When carrots are done, add broccoli and cauliflower and combine with carrots. Roast for 30 more minutes or until florets are nicely browned and carrots are tender but not mushy.