Moroccan-Spiced Roasted Vegetables

Preheat the oven to 425°F (220°C). Cut the carrots, zucchini, bell peppers, and red onion into bite-sized pieces. In a large bowl, combine the olive oil, ground cumin, ground coriander, ground paprika, ground cinnamon, salt, and black pepper. Add the vegetables to the bowl and toss until they are evenly coated with the spice mixture. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred. Remove from the oven and let them rest for 5 minutes. Garnish with fresh cilantro before serving.