Sweet and Spicy Roasted Vegetables

1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground cinnamon
1 Tb honey
2 Tbs olive oil
2 small onions
2 medium red bell peppers, seeded and cut into 1 inch squares
1-1/2 pounds butternut squash, peeled, seeded and cut into 1 inc cubes (about 3 cups)
5 medium carrots, peeled, halved lengthwise and cut into 1 inch pieces
1 Tb fresh thyme leaves

Directions:

Preheat oen to 375 degrees.  In a large bowl, whisk together the cumin, coriander, ginger, salt, cayenne, cinnamon, honey and olive oil.  Leaving the root end on, cut each onion in half lengthwise and peel it.  Then cut each half into 4 wedges so that a piect of the root remains attached to each wedge, holding it together.  Place the onion wedges, red bell peppers, butternut squash and carrot into the bowl with the spices and toss to coat evenly.

Put the vegetables onto a baking sheet in a single layer and cook for 25 minutes.  Stir in the thyme leaves and cook for 25 minutes more, until the vegetables are tender.

Tent with foil to keep warm until ready to serve.

Yield:  4 servings