- 1 1/2 tsp sea salt
- 2 tsp thyme
- 1 tsp ground black pepper
- 1/4 tsp cumin
- 8 cup assorted vegetables
- 2 Tbsp olive oil
- 2 Tbsp orange juice
We recommend carrots, squash, parsnips, potatoes and onions for the vegetables.
Preheat oven to 450°F.
Cut vegetables into 1-inch chunks.
Mix sea salt, thyme, cumin and pepper in small bowl.
Toss vegetables with oil and orange juice in a large bowl.
Sprinkle seasoning mixture over vegetables; toss to coat well.
Spread vegetables in single layer on foil-lined baking pan.
Roast 30 to 35 minutes or until vegetables are tender and golden brown.