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.