Warm Spiced Roasted Vegetables

The warm spices in these roasted vegetables are perfect for fall and Thanksgiving. The addition of lime juice give the dish a tartness that contrasts wonderfully with the other flavors. The combination of cauliflower, brussel sprouts, and onions also give the dish a variety of textures making the whole ensemble sing with goodness.

This recipe makes enough for four sides. Double it and you will have enough for eight. Get started by gathering the ingredients and follow these easy instructions.

• 1 medium sweet onion cut in half horizontally through its center and cut into 1/2-inch wide wedges (place the cut side of the onion down and cut from the edge to the center to create triangles with a 1/2-inch wide short axis)

• 3/4 pound cauliflower cut into bite size pieces

• 3/4 pound brussel sprouts, hard stem removed and sliced into 1/2-inch thick slices

• 3 tablespoons neutral oil like grapeseed or avocado (you can use olive oil but it will reduce the flavor of the veggies and the spices)

• 3/4 teaspoon ground allspice

• 1/4 teaspoon ground cardamom

• 1/8 teaspoon cayenne pepper

• 1 teaspoon kosher salt

• 1/2 teaspoon fresh ground pepper

• 1 tablespoon lime juice

Preheat the oven to 425 F.

Place the cauliflower, brussel sprouts, onions, oil, spices, salt, and pepper. Toss the vegetables to mix the ingredients and distribute the spices. Spread the veggie mix onto an edged baking sheet. Bake the vegetables for 25 minutes, stirring halfway through. The vegetables are done when they are tender but crisp.

Once the veggies are done, remove the tray from the oven. Transfer the vegetables to a serving bowl and toss with lime juice. Add more salt and pepper to taste. Serve while hot.

You can mix the recipe up a bit by adding a sprinkle of toasted pumpkin seeds or roasted sunflower seeds as a garnish.