Spicy Roasted Vegetables

½ tsp   Ground cumin
½ tsp   Ground coriander
½ tsp   Ground ginger
½ tsp   Salt
¼ tsp   Ground cinnamon
1/8 tsp  Cayenne pepper
1 T         Honey
2 T        Olive oil
1 – 2     Small Onions, depending how much you like onions
2           Medium Red bell peppers, seeded and cut in ~1 inch squares
1.5 lbs   Sweet potatoes, peeled, cut in 1 inch cubes, about 3 Cups
5            Medium Carrots, halved lengthwise and cut in 1 inch pieces
1 T         Fresh thyme leaves

1. Preheat oven to 375 degrees
2. In a large bowl, whisk together 1st eight ingredients (cumin through olive oil)
3. Peel and cut onions into wedges (8 per onion) so (keep a bit of root intact so they hold together)
4. Place all veggies into bowl and toss with spice mixture to coat evenly
5. Put veggies on a baking sheet in a single layer and cook for 25 minutes.
6. Stir in thyme leaves and cook 25 more minutes.

Yields 4 servings, about 200 calories each, less than 30% total fat.

• Lots of veggies and spices with antioxidants
• Spicy flavor goes great with a plain meat entrée such as roasted chicken
• Can be prepped in advance


  • I underlined large bowl, because the first time I made it I didn’t go large enough – make the stirring a delicate process. Cover your baking sheet with foil to avoid messy clean up but don’t cover with a cooking spray, that will inhibit development of that awesome crunch
  • Original recipe by Ellie Krieger called for butternut squash instead of sweet potatoes. I find butternut squash a pain unless you can find the pre-prepped and I almost always have some sweet potatoes on hand. I also always have some red peppers in the freezer (buy on sale, wash and throw in freezer bag) which makes this a side dish I can almost always make with ingredients on hand.
  • if you don’t like hot spicy foods (or have little ones that don’t) reduce or eliminate the cayenne.  Those who like it can sprinkle some on theirs later.

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