Cumin & Fennel Roasted Vegetables

• 5 whole Carrots, Peeled And Cut In Half Length Ways
• 1/2 whole Butternut Squash, Cut Into Cubes (about 2 Inch Pieces)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1 teaspoon Dried Coriander
• 2 cloves Garlic
• 1 whole Dried Chilli, Finely Chopped
• 1/2 teaspoons Salt
• 1/4 teaspoons Fresh Ground Black Pepper
• 2 Tablespoons Olive Oil

1. Preheat oven to 350u0b0F. Place vegetables in an oven proof baking dish.
2. Combine cumin seeds, fennel seeds, coriander, garlic, chilli, salt, pepper and olive oil in a small bowl and mix well. Use a mortar and pestle if you have one, to really mash around the seeds and break up the flavors. If not, you can easily just stir it around with a spoon.
3. Pour seasoning over the vegetables and stir around well so they are all coated. Roast for about 30 minutes, flip vegetables over, and return to oven for another 20-30 minutes or until completely cooked through. Remove from oven and serve straight away.

carrots, butternut, cumin seeds, fennel seeds, dried coriander, garlic, chilli, salt, fresh ground black pepper, olive oil

Taken from tastykitchen.com/recipes/sidedishes/cumin-fennel-roasted-vegetables/ (may not work)