by: Becky Taylor
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
Heat baking sheet in oven to 450°F
Toss Veggies with 1 TBSP Olive Oil, Salt & Pepper.
Roast in single layer for 30-35 minutes.
Heat 1 TBSP Olive Oil in 8 inch skillet over MEDIUM heat.
Cook Spices 1-2 minutes, then add Honey, Thyme, and Salt & Pepper.
Drizzle over roasted vegetables and toss to coat.