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Harvest vegetables with roasted ginger and cumim
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Salads - Soups - Sidedishes
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None
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10
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| Preptime |
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20 minutes
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Ingredients |
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1 tsp Roasted Ground Ginger
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1 tsp Sicilian Sea Salt
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1 tsp Thyme leaves
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1/4 tsp ground cumin
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1/4 tsp Coarse Grind Black Pepper
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8 cups assorted root veggies, including carrots, red onions, butternut squash, parsnips, red potatoe
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cut into 1 inch pieces
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2 Tbls olive oil
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2 Tbls orange juice
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Instructions |
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Mix roasted ginger, sea salt, thyme, cumin and pepper in small bowl. Toss veggies with oil and orange juice in large bowl.
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Sprinkle seasoning mixture over veggies; toss to coat well.
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Spread veggie in single layer on foil lined 15x10x1 inch baking pan.
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Roast in preheated 450F oven 30 to 35 minutes or until veggies are tender and golden brown.
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Originally Submitted
9/27/2010
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0 Out of 5 from
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