Ingredients

Oil for pan (Pam or similar)

1-2 tsp each:

Ginger

Sea Salt

Thyme leaves

Rosemary leaves

1/2 - 1 tsp each:

Cumin

Black Pepper

1/4 tsp cayanne pepper (optional)

2 tbs olive oil

1/4 cup orange juice

8 cups assorted vegetables, peeled & cut in 1" chunks. Choose from:

Carrots* see notes above

Red Onions

Butternut Squash

Parsnips

Red Potatoes

Sweet Potatoes

Golden Beets* see notes above

Rutabaga

Shallots

Sprigs of Rosemary & Thyme for garnish

Preparation

  1. Preheat oven to 425 F. Line a 10"x15"x1" pan with foil. Spray with oil.
  2. Mix all spices in small bowl.
  3. Toss vegetables with oil and orange juice in large bowl. (see notes if using carrots or beets)
  4. Sprinkle spices over vegetables, toss to coat.
  5. Spread in single layer in pan.
  6. Roast 35-45 minutes, stirring 2 or 3 times, until tender and golden brown.
  7. Garnish with sprigs & serve.