Harvest Vegetables with Roasted Ginger

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

Makes 10 servings.

Prep Time: 20 minutes
Cook Time: 35 minutes

1 teaspoon  Roasted Ground Ginger (I use McCormick)

1 teaspoon  Sea Salt

1 teaspoon  Thyme Leaves

1/4 teaspoon  Ground Cumin

1/4 teaspoon  Course Ground Black Pepper

8 cups assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes

3  tablespoons olive oil

3  tablespoons orange juice

1. Preheat oven to 450°F. Mix roasted ginger, sea salt, thyme, cumin and pepper in small bowl. Toss vegetables with oil and orange juice in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.

2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

3. Roast 30 to 35 minutes or until vegetables are tender and golden brown.

Rose Victoria's Tip:

Change this side dish up by including vegetables such as fennel wedges, halved shallots and halved baby summer squash.