Sweet and Spicy Roasted Vegetables


5 medium carrots, halved lengthwise, and cut into 1-inch pieces (about 1-1/2 cups)

2 small red onions, each cut into 8 wedges (trim the root end but leave intact to hold layers together)

2 medium red bell peppers, seeded and cut into 11/2-inch pieces (about 3 cups)

1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 cups)

2 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. ground ginger

1/4 tsp. ground cinnamon

1/8 tsp. cayenne

1 Tbs. honey

1 Tbs. chopped fresh thyme


Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 450°F.

In a large bowl, toss the carrots, onions, bell peppers, and squash with 1 Tbs. of the oil and a pinch of salt and pepper. Spread the vegetables on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.

Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat. Add the spices and cook until fragrant, 1 to 2 minutes. Stir in the honey and thyme and a pinch of salt and pepper.

Drizzle the spice mixture over the roasted vegetables and toss to coat. Season to taste with salt and pepper.


Calories (kcal) : 200
Fat Calories (kcal): 70
Fat (g): 7
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 5
Cholesterol (mg): 0
Sodium (mg): 340
Carbohydrates (g): 35
Fiber (g): 8
Protein (g): 3