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Try this recipe with other fall vegetables such as turnips, Brussels sprouts and sweet potatoes. Photo credit: Sydney Kramer from Crepes of Wrath.
1 teaspoon McCormick® Sage, Rubbed
1 teaspoon Lawry's® Seasoned Salt
1/4 teaspoon McCormick® Black Pepper, Ground
2 cups baby carrots
2 medium onions, cut into 1 1/2-inch pieces
2 cups red potato wedges
2 tablespoons oil
Preheat oven to 450°F. Mix sage, seasoned salt and pepper in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
Bake 30 minutes or until vegetables are tender and golden brown.
(Amount per serving)