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TOOLS YOU WILL NEED: Measuring spoons, kitchen knife & cutting board, small bowl, wire whisk, 10x15x2 inch roasting pan, foil, large long handle wooden spoon & timer.
INGREDIENTS:
 | 2 Tbsp olive oil |
| 2 1/2 tsp ground cumin |
| 1 tsp salt |
| 3/4 tsp sugar |
| 3/4 tsp dried thyme, crumbled |
| 1/2 tsp pepper |
| 1/8 tsp red pepper flakes, crushed |
| 4 ears corn, cleaned & halved |
| 1 LB plum tomatoes (about 6), cut in half |
| 4 small red potatoes, cut in quarters |
| 2 onions, cut in wedges |
DIRECTIONS: Preheat oven to 450 F (232.22 C). In a small bowl mix oil, cumin, salt, sugar, thyme, both peppers & whisk until well blended. Place corn, tomatoes, potatoes & onions in a 10 x 15 roasting pan & pour oil mixture over the vegetables, using a wooden spoon toss vegetables gently to coat with the oil mixture. Cover the pan with foil & bake, stirring twice (after 15 and 25 minutes) until vegetables are crisp-tender, about 30 minutes.
SERVINGS: 4-6 TIME: 40 minutes
BAKED CORN & VEGETABLES
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