Indian Spiced Brussles Sprouts and Carrots

I love Indian spices. I love Brussels sprouts. I love roasted carrots. So I put them all together and came up with this delicious veggie dish that tastes equally as good hot as they do cold which is even better because as much as I love Brussels sprouts, they don't smell so good reheated.

As always the measurements are approximate so feel free to adjust them to your own tastes.

1 lb Brussels sprouts, cut into quarters
4 Carrots, cut into pieces that are about the same size as the Brussels sprouts
1 medium white onion, diced
4 cloves garlic, minced
2-3 tablespoons of olive oil
1 teaspoon yellow mustard seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cayenne
1 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
sea salt and pepper, to taste

1. Preheat the oven to 350 and spray a 9x13 baking dish with cooking spray
2. While the oven is heating up, mix the veggies and the spices in a large bowl with the olive oil, making sure that everything is evenly coated. You can also put it all in a big ziploc bag and mix it that way too.
3. Roast the veggie mixture in the oven for about 30-45 minutes or until everything is fork tender. You will want to stir the pan about halfway through

That's it! Super easy and super delicious.