Roasted Winter Vegetables with Potatoes
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 45 min | Yield: 4 big bowls |
Fabulous flavor and good for you too!
Ingredients
- 2 lb Butternut Squash
- 1 Large Sweet Potato
- 2 medium Yukon Gold Potato
- 1 middle size Red Pepper
- 1 Whole Yellow Bell Pepper
- 5 Whole Carrots
- 1 medium Red Onion (whole)
- 2 tbsp Olive Oil
- 2 tsp Sea Salt
- 2 tsp Ground Black Pepper
- 1/2 tsp Coriander Leaf, Dried
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Ground Cumin
- 1/2 tsp Ginger, Ground
- 1/2 tsp Cinnamon, Ground
- 1 tbsp Ground Thyme
- 1 tbsp Agave Nectar
Directions
Position a rack in the center of the oven, put a rimmed baking sheet on the rack and heat the oven to 450 degrees.
Cut all vegetables and potatoes into bite-sized pieces. In a large bowl, toss all vegetables and potatoes with a tablespoon of olive oil and a pinch of salt and pepper. Spread the vegetables on the hot baking sheet in a single layer and roast until tender (30-45 minutes ).
Heat the remaining oil in an 8- inch skillet over medium heat. Add the spices and cook until fragrant, 1-2 minutes. Stir in the honey and thyme and a pinch of salt and pepper.
Drizzle over the roasted vegetables and toss to coat. Then season to taste with more salt and pepper.