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.
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.
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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.
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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