Sweet and Spicy Roasted Vegetables

½ tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground ginger
½ tsp. salt
¼ tsp cayenne pepper
¼ 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 ½ pounds 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 Tb. Fresh thyme leaves

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 carrots 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 minutes.  Stir in the thyme leaves and cook for 25 minutes more, until the vegetables and tender. Tent with foil to keep warm until ready to serve.

Yield 4 servings (1 ¼ cups)

Since we eat this as our full meal, I doubled this recipe. I put in 1pound of butternut squash, a large sweet potato cubed and a pound of Yukon Gold potatoes cubed.  I placed it a lasagna pan and stirred in the spices. It was wonderful.

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