» Recipes to help you jump start your healthy 2019.

This out-of-the-ordinary trio of common ingredients is made supremely tasty with an easy sprinkle of spices.

It’s a simple way to get more vegetables into your life. Serve hot, alongside rotisserie chicken one night; topped with fried egg on another night; and at room temperature, as a snack with hummus.

The vegetables can be prepped and refrigerated in an airtight container for up to 4 days.

2 tablespoons extra-virgin olive oil ½ teaspoon paprika (sweet) ½ teaspoon salt

1⁄4 teaspoon ground cumin

1⁄4 teaspoon granulated garlic

(garlic powder)

⅛ teaspoon freshly ground black

pepper

4 cups cauliflower florets (one 12-ounce package) cut further as needed into 1-inch florets

3 large carrots, scrubbed well and cut on the diagonal into 1-inchlong pieces, thicker pieces halved lengthwise

1 medium red bell pepper, stemmed, seeded and cut into 2-by-1-inch pieces

Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil if desired (for easy cleanup). Whisk together the oil, paprika, salt, cumin, garlic and pepper in a mixing bowl. Add the vegetables and toss to coat. Spread them out on the baking sheet; roast (middle rack) for about 20 minutes, stirring once or twice, until they are tender and browned in spots, about 20 minutes. From nutritionist and cookbook author Ellie Krieger.

Per serving: 120 calories, 3 g protein, 12 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 360 mg sodium, 4 g dietary fiber, 5 g sugar

PHOTO FOR THE WASHINGTON BY STACY ZARIN GOLDBERG; FOOD STYLING FOR THE WASHINGTON POST BY LISA CHERKASKY