Haven't tried this one yet...but since it's from the Fine Cooking Magazine, I'm sure it will be wonderful! I might also add some trimmed and cut asparagus.
Position a rack in the center of the oven; put a rimmed baking sheet on the rack and heat the oven to 450 degrees.
In a large bowl, toss the carrots, onions, bell peppers and squash with 1 T. of the oil and a pinch of salt and pepper. Spread the veggies on the hot baking sheet in a single layer and roast until tender, about 30-35 minutes.
Heat the remaining 1 T. oil in an 8-inch skillet over medium heat. Add the spices and cook until fragrant for 1-2 minutes. Stir in the honey and thyme and another pinch of salt and pepper.
Drizzle the spice mixture over the roasted vegetables and toss to coat. Season with more salt and pepper to taste. Serves 4.
5 medium carrots, halved lengthwise and cut into 1-inch pieces (about 1 1/2 cups)
2 small red onions, cut into 8 wedges each
2 red bell peppers, seeded and cut into 1 1/2-inch pieces (about 3 cups)
1 1/2 pounds butternut squash, peeled, seeded and cut into 1 inch pieces (about 3 cups)
2 T. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. cayenne
1 T. honey
1 T. chopped fresh thyme