Spicy, Savory Roasted Veggies YUM!!

A great power-punch of VEGGIES to start your week off! Spicy, sweet and savory and SO EASY to make! Pair with your favorite cous cous medley and/or roasted chicken and you've got dinner....and some great leftovers for lunch the next day!

 

Sweet and Spicy Roasted Vegetables 

 (courtesy of Ellie Krieger)  

½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 tablespoon honey
2 tablespoon olive oil
2 small onions
2 medium red bell peppers, seeded and cut into 1 inch squares
1 ½ pound butternut squash, peeled, seeded and cut into 1 inch cubes (about 3 cups)
5 medium carrots, peeled, halved lengthwise and cut into 1 inch pieces
(you can add any vegetables you like, too!)
1 tablespoon fresh thyme

Preheat the oven to 375 degrees.

In a large bowl whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and olive oil.

Leaving the root end on, cut each onion in half lengthwise and peel it. Then cut each half into 4 wedges so that a piece of the root remains attached to each wedge, holding it together. Place the onion wedges, red bell peppers, butternut squash, and carrot into the bowl with the spices and toss to coat evenly.

Put the vegetables onto a baking sheet in a single layer, place in the oven and cook for 25 minutes. Stir in the thyme and cook for 25 minutes more, until the vegetables are tender.

Tent with foil to keep warm until ready to serve.

Makes 4 servings
Serving size 1 ¼ cup

Per Serving:
Calories 210

Good source of: Calcium, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Thiamin