When you think of vegetables as a major player on your plate—more of a main course than a side—suddenly they merit more attention and creativity, but that doesn't mean they need to be difficult. This dish is simple, fragrant, and delicious.
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.
nutrition information (per serving):
7, Fat Calories
70, Saturated Fat
3, Monounsaturated Fat
35, Polyunsaturated Fat
Photo: Scott Phillips