This colorful medley makes a versatile side dish, and leftovers are convenient for easy lunches and savory breakfasts. Roasting the vegetables separately means you can closely monitor doneness.
Preheat the oven to 400°F. Line 3 rimmed baking sheets with parchment paper.
To make the Moroccan Spice Mix, stir together all spices in a small bowl. Set aside.
To prepare the vegetables, place Brussels sprouts on one baking sheet. Drizzle vinegar and 1 teaspoon oil over the sprouts and season with salt and pepper. Toss to mix well.
Place carrots on a second baking sheet. Sprinkle with 1 teaspoon Moroccan spice mix and 1 teaspoon oil. Toss to mix well. Reserve remaining spice mix for another use.
Place broccoli, cauliflower and bell pepper on the third baking sheet. Drizzle with 1 teaspoon oil and season with salt and pepper. Toss to mix well.
Roast all vegetables until tender and lightly browned, 30 to 35 minutes. Combine all vegetables in a large bowl and toss to mix well. Serve warm or at room temperature.