Sweet and Spicy Roasted Vegetables

By á-7889

Ingredients

• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 1/2 tsp. salat
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground cinnamon
• 1 Tbs. 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, seeeded and cut into 1-incvh cubes (about 3 cups)
• 5 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces
• 1 Tbs. fresh thyme leaves

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 apiece 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 bakiing sheet in a single layer and cook for 25 minutes. Stir in the thyme leae