Side Items

Sweet and Spicy Roasted Vegetables is for Side Dish.

Sweet and Spicy Roasted Vegetables takes several minutes to prepare.

Sweet and Spicy Roasted Vegetables takes several minutes to cook.

Sweet and Spicy Roasted Vegetables makes 4 servings.

The ingredients for Sweet and Spicy Roasted Vegetables are:

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

Here is how you make Sweet and Spicy Roasted Vegetables:

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.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user JOJO_1965.

The nutritional information for Sweet and Spicy Roasted Vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 200.9

• Total Fat: 8.8 g
• Cholesterol: 0.0 mg
• Sodium: 42.7 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 7.9 g
• Protein: 3.2 g