Roasting Turns Everyday Veggies Into Golden, Sweet Perfection

CookSmart by Ellie Krieger

Ground spices add an unexpected kick to this side dish. Swap other vegetables you have on hand, roasting does transformational wonders. Preheat oven to 375 degrees.

In a large bowl, whisk together a half-teaspoon of ground cumin, coriander, ginger, salt, 1/4 tsp cayenne pepper, 1/4 tsp ground cinnamon, 1 Tbls honey, 2 Tbls olive oil.

Cut each of two onions in half lengthwise (leave root on) and peel it. Then cut each half into 4 wedges to hold all together. Place the onion wedges, 2 medium red bell peppers, seeded and cut into 1-inch squares, 1 1/2 pounds butternut squash, cut into cubes; 5 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces, 1 Tbls fresh thyme leaves to be added in second roasting.

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 are tender.

210 calories per serving (l 1/2 cups).