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Sweet and Spicy Roasted Vegetables


Serves four.

  • by from Fine Cooking
    Issue 102

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.

  • 5 medium carrots, halved lengthwise, and cut into 1-inch pieces (about 1-1/2 cups)
  • 2 small red onions, each cut into 8 wedges (trim the root end but leave intact to hold layers together)
  • 2 medium red bell peppers, seeded and cut into 11/2-inch pieces (about 3 cups)
  • 1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 cups)
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. cayenne
  • 1 Tbs. honey
  • 1 Tbs. chopped fresh thyme

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):
Calories (kcal): 200; Fat (g): fat g 7; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 1; Protein (g): protein g 3; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 35; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 340; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 8;

Photo: Scott Phillips

Even veggie "haters" enjoyed this recipe! The leftovers were a great addition to my luncheon salad the next day.

I've been looking for more healthy veggie recipes that are also tasty and unique. This one hit every one of these expectations. WOW. I made just this for myself for supper and was more than satisfied. I like how this recipe allows people to adjust for taste. I made this with kohlrabi, beets, carrots and sweet potatoes (and I skipped the thyme because I don't care for it.) I put the baking sheet right on my grill and kept the grill at about 400 degrees. The veggies got quite black, but not burnt at all -wonderfully carmeled. I will make this often, thanks Ellie.

These were great. I added leftovers to some chicken stock, wild rice and leftover chicken (plus some additional spices) to make a fabulous soup the next day!

My husband is not an easy man to please, but he loved these vegetables.

Excellent! I made these as a side dish to the Grilled Pork Loin with salsa - it was perfect together.

Made the whole menu that goes with this tonight (coriander-crusted pork tenderloin and brown rice with walnuts and golden raisins) and it was OUTSTANDING. Highly recommend these veggies. You could add something white, if that suits you, like Jerusalem artichoke or cauliflower.

I made this dish last night for my family and we all thought it was delicious! I also made it with the Corriander pork and the Walnut/Raisin rice all went so well together. Very easy to make!

This was phenomenal!

Delicious - I can't wait to eat leftovers. I also made it with the Brown Rice with walnuts and golden raisins along with the Coriander-crusted pork tenderloin. What a delicious meal to serve to your company and so easy to prepare.

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