Roasted Cauliflower and Brussel Sprouts with Pomegranate Molasses

INGREDIENTS

1 large head of cauliflower, cut into florets

1 bag of brussel sprouts, trimmed

1/4 cup olive oil

1/2 teaspoon turmeric

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

pinch of cayenne pepper or red chili flakes

2 teaspoons salt

1 teaspoon pepper

1/4 cup pomegranate molasses

METHOD

1. Preheat oven to 400 degrees F convection or 425 degrees F regular.

2. Line a baking sheet with parchment paper.

3. In a large bowl, combine oil, turmeric, paprika, cumin, garlic powder, cayenne, salt, pepper, and pomegranate molasses. Whisk. Add cauliflower and brussel sprouts to bowl and toss well.

4. Spread the veggies evenly on the sheet pan.

5. Roast in the oven for 20-25 minutes (tossing halfway), or until tender and golden brown.