These simple sweet, and spicy roasted vegetables are a delicious side dish to serve with roast beef or lamb. The honey and spices are a fabulous combination that bring out the vegetables’ natural flavors. You will make this side dish again and again to rave reviews!
Note: Fine Cooking recommends using the leftover vegetables to make a delicious soup the next day. Just add chicken stock, some wild rice and any roast you have leftover, season to taste. Simple and easy!
Sweet and spicy roasted vegetables
Ingredients
- 20 small carrots, chopped into 3/4 inch pieces
- 1 large red onion, sliced
- 2 medium red bell peppers, cut into 1 inch pieces
- 2 lbs butternut squash, peeled and cut into 1 inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- tablespoon honey
- 1/4 teaspoon harissa
- 2 tablespoons fresh thyme
- 1/2 teaspoon each Fine sea salt and ground pepper, or to taste
Instructions
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Preheat oven to 450 F.
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Place the chopped vegetables on a large baking sheet. Drizzle olive oil and sprinkle the spices, and thyme evenly over the vegetable. Toss to coat evenly. Add honey, sea salt and pepper, and toss until incorporated.
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Place baking sheet in the oven and bake for 35-40 minutes, until nicely browned.
