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Harvest vegetables with roasted ginger and cumim Recipe

   
 

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     Harvest vegetables with roasted ginger and cumim

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   10
Preptime   20 minutes

Ingredients
1 tsp Roasted Ground Ginger
1 tsp Sicilian Sea Salt
1 tsp Thyme leaves
1/4 tsp ground cumin
1/4 tsp Coarse Grind Black Pepper
8 cups assorted root veggies, including carrots, red onions, butternut squash, parsnips, red potatoe
cut into 1 inch pieces
2 Tbls olive oil
2 Tbls orange juice
 

Instructions
Mix roasted ginger, sea salt, thyme, cumin and pepper in small bowl. Toss veggies with oil and orange juice in large bowl.
Sprinkle seasoning mixture over veggies; toss to coat well.
Spread veggie in single layer on foil lined 15x10x1 inch baking pan.
Roast in preheated 450F oven 30 to 35 minutes or until veggies are tender and golden brown.


Originally Submitted
9/27/2010





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