VOTE AT THESE COOKING WEB RINGS
BAKED CORN & VEGETABLES
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, toss gently to coat. Cover pan with foil & bake, stirring once or twice until vegetables are crisp-tender, about 30 minutes.
SERVINGS: 4-6 TIME: 40 minutes
BAKED CORN & VEGETABLES