Harvest Vegetables with Roasted Ginger & Cumin

Ingredients

• 8 cups assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips, and red potatoes
• ¼ tsp. McCormick® Gourmet Collection Coarse-Ground Black Pepper
• 2 Tbs. olive oil
• 1 tsp. McCormick® Gourmet Collection Roasted Ground Ginger
• 1 tsp. McCormick® Gourmet Collection Thyme Leaves
• 1 tsp. McCormick® Gourmet Collection Sicilian Sea Salt
• ¼ tsp. McCormick® Gourmet Collection Ground Cumin
• + 1 more ingredients
• • 2 Tbs. orange juice

Preheat oven to 450°F. Mix roasted ginger, sea salt, thyme, cumin, and pepper in a small bowl. Toss vegetables with oil and orange juice in a large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.Bake 30 t...

View full recipe at Fine Cooking