Becky's Sweet and Spicy Roasted Vegetables

by: Becky Taylor


INGREDIENTS:

  • 5 medium Carrots, halved lengthwise, cut to 1 inch pieces

  • 2 small Red Onions, each cut into 8 wedges (root intact)

  • 2 medium Red Bell Peppers, cut to 1.5 inch pieces (3 cups)

  • 1.5 lbs Butternut Squash, peeled, seeded, cut to 1 inch pieces

  • 1/2 tsp Cumin

  • 1/2 tsp Coriander

  • 1/2 tsp Ground Ginger

  • 1/4 tsp Cinnamon

  • 1/8 tsp Cayenne

  • 1 TBSP Honey

  • 1 TBSP fresh chopped Thyme

DIRECTIONS:

  1. Heat baking sheet in oven to 450°F

  2. Toss Veggies with 1 TBSP Olive Oil, Salt & Pepper.

  3. Roast in single layer for 30-35 minutes.

  4. Heat 1 TBSP Olive Oil in 8 inch skillet over MEDIUM heat.

  5. Cook Spices 1-2 minutes, then add Honey, Thyme, and Salt & Pepper.

  6. Drizzle over roasted vegetables and toss to coat.

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