Harvest Vegetables with Roasted Ginger and Cumin

Elevate seasonal roasted vegetables with roasted ginger, earthy cumin and aromatic thyme.

Prep: 20 min | Cook: 35 min | Yield: 10 servings

Ingredients

• 1 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger
• 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
• 1 teaspoon McCormick® Gourmet Collection Thyme Leaves
• 1/4 teaspoon McCormick® Gourmet Collection Cumin, Ground
• 1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
• 8 cups assorted cut-up vegetables (1 inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes
• 2 tablespoons olive oil
• 2 tablespoons orange juice

Instructions

1. Heat oven to 450 degrees F.
2. Mix roasted ginger, sea salt, thyme, cumin and pepper in small bowl.
3. Toss vegetables with oil and orange juice in large bowl.
4. Sprinkle seasoning mixture over vegetables; toss to coat well.
5. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
6. Roast for 30 to 35 minutes or until vegetables are tender and golden brown.

Notes

Chef's Tip: Cat Cora changes this side dish up by including vegetables such as fennel wedges, halved shallots and halved baby summer squash.

Nutrition

Per serving: Calories: 95 Sodium: 213mg Fat: 3g Carbohydrates: 16g Cholesterol: 0mg Fiber: 3g Protein: 1g

Attribution

Recipe used with permission from: McCormick

This recipe was created by Cat Cora, Bon Appétit Executive Chef, for the McCormick® Gourmet Collection.