Spicy Roasted New Potatoes and Brussels Sprouts

Preheat the oven to 200°C (400°F). Place the potatoes, sprouts, and garlic on the tray. Add the oil, sprinkle with the spices, and use your hands to mix until the vegetables are fully coated. Bake for 30-35 minutes, or until the potatoes are golden.
500 grams (1 lb) small potatoes, 500 grams (1 lb) brussels sprouts, 6 cloves garlic, 1 clove garlic, 1 tablespoon olive oil, 1 teaspoon sea salt, 1 teaspoon pepper, ½ teaspoon sumac, ¼ teaspoon cumin, ¼ teaspoon cinnamon, ¼ teaspoon cayenne pepper
To serve, mix the oregano with the vegetables and place onto a large plate or serving tray. Top with the pomegranate, lemon juice, and additional oregano. Serve hot.
¼ cup fresh oregano, ¼ cup pomegranate seeds, Juice of half a lemon