SWEET AND SPICY ROASTED VEGETABLES

SWEET AND SPICY ROASTED VEGETABLES image

Categories Carrot

Yield 4 servings

Number Of Ingredients 13

1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp ground cinnamon
1 Tb. honey
2 Tbs. olive oil
2 small onions
2 medium red bell peppers, seeded and cut into 1-inch squares
1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 cups)
5 medium carrots, peeled,halved lenghtwise and cut into 1-inch pieces
1 Tb. thyme leaves

Steps:

Preheat oven to 375 degrees. In a large bowl, whisk together the cumin, coriander, ginger, salt, cayenne, cinnamon, honey and olive oil. Leaving the root end on, cut each onion in half lengthwise and peel it. Then cut each half into 4 wedges so that a piece of the root remains attached to each wedge holding it together. Place the onion wedges, red bell peppers, squash and carrots into the bowl with the spices and toss to coat evenly. Put the vegetables in a baking dish (with meat if using) and bake for 25 minutes or until done. Stir in the thyme leaves and cook for 25 minutes more until vegetables are tender.