• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the diagonal
2. 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the diagonal
3. 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
4. 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
5. 1 pound brussels sprouts, halved
6. 1/2 cup extra-virgin olive oil
7. 1 1/2 teaspoons smoked paprika
8. 1 1/2 teaspoons ground cumin
9. 1/2 teaspoon ground coriander
10. 1/4 teaspoon cayenne pepper
11. Kosher salt and freshly ground black pepper
12. 1 1/2 cups crumbled cotija or feta cheese (6 ounces)
13. 1 cup pomegranate seeds

Directions

1. Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, smoked paprika, cumin, coriander and cayenne and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape the vegetables into a bowl, toss with the cheese and pomegranate seeds and serve.