Monday, February 1, 2010

Sweet and spicy roasted vegetables

For our party of 8

6 medium carrots halved lengthwise and cut in 1 inch pieces

2 red onions cut in 8 wedges

2 cups butternut squash cut in 1 inch pieces

2 tbsp olive oil

Toss the vegies with the oil and season with salt and pepper. Spread on a rimmed cookie sheet and bake at 450 F for 30 minutes.

While it is cooking, heat 2 tbsp oil in a small frying pan and add 1 tsp cumin, 1 tsp ground coriander, 1 tsp ground ginger, a half tsp cinnamon and a quarter tsp cayenne and cook until fragrant. Stir in 2 tbsp of honey and 1 tbsp fresh thyme and a pinch of salt and pepper. Drizzle the mixture over roasted vegetables. mmm mmm good!

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