Servings: four.

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.

Ingredients

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

Calories (kcal) : 200
Fat Calories (kcal): 70
Fat (g): 7
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 5
Cholesterol (mg): 0
Sodium (mg): 340
Carbohydrates (g): 35
Fiber (g): 8
Protein (g): 3

Preparation

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.

(11 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Carrots
IN THIS RECIPE
Red Onions
IN THIS RECIPE
Bell Peppers
FEATURED
Chinese Black Rice

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Reviews (11 reviews)

MoreGarlic | 12/04/2015
A definite keeper! Two of us don't particularly care for squash, one cooked carrots, and neither sweet dishes, but we both enjoyed this wonderful, easy and healthy recipe. It may be the first one I didn't have to cut the sweetener back drastically on, just delicious as is. Thank you very much, Ellie.
MoreGarlic | 12/04/2015
A definite keeper! Two of us don't particularly care for squash, one cooked carrots, and neither sweet dishes, but we both enjoyed this wonderful, easy and healthy recipe. It may be the first one I didn't have to cut the sweetener back drastically on, just delicious as is. Thank you very much, Ellie.

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What We're Cooking Now

Name: Sweet and Spicy Roasted Vegetables
Yield: four. servings
Ingredients: 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