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Elevate seasonal roasted vegetables with roasted ginger, earthy cumin and aromatic thyme.
1 teaspoon McCormick Gourmet™ Ginger, Roasted Ground
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 tablespoons olive oil
2 tablespoons orange juice
1 teaspoon McCormick Gourmet™ Thyme
1/4 teaspoon McCormick Gourmet™ Cumin, Ground
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
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
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.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
Roast 30 to 35 minutes or until vegetables are tender and golden brown.
Chef's Tip: Cat Cora changes this side dish up by including vegetables such as fennel wedges, halved shallots and halved baby summer squash.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.
(Amount per serving)