How to Make It
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.