5 medium carrots, halved lengthwise, and cut into 1-inch pieces
2 small red onions, each cut into 8 wedges
2 medium red bell peppers, seeded and cut into 1 ½-inch pieces
1 (1½-pound) butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander Coupons
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne
1 tablespoon honey
1 tablespoon chopped fresh thyme