Sweet and Spicy Roasted Vegetables

Sweet and Spicy Roasted Vegetables
Photo by Scott Phillips


  • 1-½ lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 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 1½-inch pieces (about 3 cups)
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • 1 Tbs. chopped fresh thyme
  • + 6 more ingredients
    • ½ tsp. ground ginger
    • Kosher salt and freshly ground black pepper
    • 5 medium carrots, halved lengthwise, and cut into 1-inch pieces (about 1-½ cups)
    • 2 Tbs. extra-virgin olive oil
    • 1 Tbs. honey
    • 1/8 tsp. cayenne

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 a...

View full recipe at Fine Cooking


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