Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cups Brussels sprouts, halved
• 1 large carrot, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 1 cup fresh cranberries
• 2 cups fresh spinach leaves
• 1/2 cup walnuts, roughly chopped
• 3 tablespoons olive oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt to taste
• Fresh parsley or cilantro for garnish

Instructions:

• Preheat the oven to 400°F (200°C).
• In a large mixing bowl, combine diced sweet potatoes, halved Brussels sprouts, sliced carrot, red bell pepper, red onion, fresh cranberries, fresh spinach, and chopped walnuts.
• In a small bowl, whisk together olive oil, cumin powder, coriander powder, turmeric powder, black pepper, cinnamon, cayenne pepper, and salt.
• Pour the spice mixture over the vegetables and toss until all the ingredients are evenly coated.
• Transfer the seasoned vegetables to a baking sheet, spreading them out in an even layer.
• Roast in the preheated oven for about 30-35 minutes or until the sweet potatoes are tender, and the edges of the vegetables are caramelized.
• During the last 10 minutes of roasting, sprinkle the chopped walnuts over the vegetables to toast.
• Remove from the oven and garnish with fresh parsley or cilantro.

Serve this flavorful and nutrient-packed roasted sweet potato and vegetable medley as a satisfying main dish. The combination of sweet potatoes, savory vegetables, cranberries, spinach, and walnuts creates a delicious and well-balanced meal. Enjoy!