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.