Elevate seasonal roasted vegetables with roasted ginger, earthy cumin and aromatic thyme.
20m
PREP TIME
35m
COOK TIME
95
CALORIES
12
INGREDIENTS
Servings: 10
Ingredients
- 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1 teaspoon McCormick® Sea Salt Grinder
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 2 cups cubed peeled butternut squash
- 2 cups cubed red potatoes
- 2 medium carrots, cut into 1-inch chunks
- 2 medium parsnips, cut into 1-inch chunks
- 1 medium red onion, cut into wedges
INSTRUCTIONS
- 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
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
