Harvest Vegetables with Roasted Ginger & Cumin

1 tsp Ground Ginger
1 tsp Sea Salt
1 tsp Thyme Leaves
1/4 tsp Cumin
1/4 tsp Black Pepper, Coarse Grind
8 cups assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes
2 Tbls olive oil
2 Tbls orange juice


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

Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

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

(Source: www.mccormick.com)