Extremely easy and tasty!
VEGGIES
2 cups butternut squash, peeled and cut into 1 inch cubes1 Red bell pepper, cut into cubes
2 carrots, cubed
1 cup cauliflower florets
2 tsp olive oil
1/2 tsp. salt
fresh ground black pepper
SPICE MIX
Makes enough for 53-4 batches of roasted veggies:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
a pinch ground cloves
2 tsp olive oil
1/2 tsp. salt
fresh ground black pepper
SPICE MIX
Makes enough for 53-4 batches of roasted veggies:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
a pinch ground cloves
Preheat the oven to 425F. In a bowl, mix the ingredients under "VEGGIES" and sprinkle 1-2 tbsp of the SPICES mix (I did 2 because I love spices). Lightly oil a cookie sheet or baking dish. Spread the veggies into a single layer. Bake until tender. Serve with sushi or brown rice.
Original from allrecipes.com
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