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