Sweet And Spicy Roasted Vegetables

3 faves
More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
188
FAT
25%
CHOL
0%
SOD
4%

Comments

Add a comment

Ingredients for 4 servings

1/8 tsp. cayenne

1 Tbs. honey

Kosher salt and freshly ground black pepper

2 Tbs. extra-virgin olive oil

1/2 tsp. ground ginger

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

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

1 Tbs. chopped fresh thyme

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. ground cinnamon

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

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

You might also like

Roasted Vegetable & Chicken Stacked Enchiladas
The Naptime Chef
Roasted Vegetable And Black Bean Enchiladas Verdes
Pamela Salzman
Roasted Vegetable Buddha Bowl
Pamela Salzman
Roasted Root Vegetables With Romesco Sauce Recipe
Food Republic
Roasted Vegetable + Quinoa Bowl
Sprouted Kitchen
Mini Roasted Vegetable Burritos Recipe
Food Republic
Roasted Root Vegetables With Tomatoes And Kale
Simply Recipes
Roasted Fennel & Vegetable Medley W/ Quinoa
Veggie Num Num
Salmon Burritos With Chile-Roasted Vegetables
Sunset
Roasted Autumn Vegetables
Epicurious