Sweet and Spicy Roasted Vegetables

By marinels

4 pp per serving

Ingredients

• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 / tsp. ground cinnamon
• 1 tbsp. honey
• 2 tbsps. olive oil
• 2 small onions
• 2 medium red bell peppers, seeded and cut into 1 inch cubes (about 3 cups)
• 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1 inch cubes (about 3 cups)
• 5 medium carrots, peeled, halved lengthwise and cut into 1 inch pieces
• 1 tbsp. fresh thyme leaves

Details

Servings 1

Preparation

Step 1

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, butternut squash and carrot into the bowl with the spices and toss to coat evenly.
Put the vegetables onto a baking sheet in a single layer and cook for 25 mins. Stir in the thyme leaves and cook for 25 mins. more, until the vegetables are tender. Tent with foil to keep warm until ready to serve.