Sweet and Spicy Roasted Vegetables

When you think of vegetables as a major player on your plate—more of a main course than a side—suddenly they merit more attention and creativity, but that doesn't mean they need to be difficult. This dish is simple, fragrant, and delicious.

• 5 medium carrots, halved lengthwise, and cut into 1-inch pieces (about 1-1/2 cups)
• 2 small red onions, each cut into 8 wedges (trim the root end but leave intact to hold layers together)
• 2 medium red bell peppers, seeded and cut into 11/2-inch pieces (about 3 cups)
• 1-1/2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces (about 3 cups)
• 2 Tbs. 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 Tbs. honey
• 1 Tbs. chopped fresh thyme

Position a rack in the center of the oven, put a rimmed baking sheet on the rack, and heat the oven to 450°F.

In a large bowl, toss the carrots, onions, bell peppers, and squash with 1 Tbs. of the oil and a pinch of salt and pepper. Spread the vegetables on the hot baking sheet in a single layer and roast until tender, 30 to 35 minutes.

Heat the remaining 1 Tbs. oil in an 8-inch skillet over medium heat. Add the spices and cook until fragrant, 1 to 2 minutes. Stir in the honey and thyme and a pinch of salt and pepper.

Drizzle the spice mixture over the roasted vegetables and toss to coat. Season to taste with salt and pepper.