The spices that make roasted vegetables worth eating. Za'atar on cauliflower or broccoli before the oven. Smoked paprika on potatoes. Dukkah on roasted carrots with yogurt. Sumac on beets. Italian seasoning on zucchini and bell peppers. Ras el hanout on root vegetables for a Moroccan direction. Most are salt-free, so salt the vegetables first and add the spice blend on top or after roasting.