Harvest Vegetables with Roasted Ginger and Cumin

This is an easy recipe I made as a side dish to serve alongside bison steak. It’s been created for the McCormick Gourmet Collection of spices, though I’ve removed the brand names from the recipe below. The quantities below serve 10, so feel free to scale down according to your needs. You can also use whatever root vegetables you have on hand; I used butternut squash, sweet potato, red onion and heirloom potatoes. I loved the spices used here, which make the usual dish of roasted vegetables more interesting.

1 tsp roasted ground ginger (or plain ground ginger will do)
1 tsp sea salt
1 tsp thyme leaves
¼ tsp ground cumin
¼ tsp black pepper, freshly ground
8 cups assorted root vegetables cut into 1-inch chunks (carrots, red onions, butternut squash, parsnips, red potatoes, etc.)
2 Tbsp olive oil
2 Tbsp freshly squeezed orange juice

Preheat oven to 450 °F. Mix roasted ginger, sea salt, thyme, cumin and pepper in a small bowl. Toss vegetables with oil and orange juice in a large bowl. Sprinkle seasoning mixtures over vegetables and toss to coat well.

Spread vegetables in single layer on foil-lined baking pan.

Bake 30 to 35 minutes or until vegetables are tender and golden brown.