A medley of carrots, onions, parsnips and squash gets a subtle sweet and spicy boost from nutmeg.
Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
Bake 30 to 35 minutes or until vegetables are tender and golden brown.
Sweet & Savory Roasted Harvest Vegetables: Prepare as directed, using 1 tablespoon packed brown sugar, 1 teaspoon McCormick® Ground Cinnamon, 1/2 teaspoon each McCormick® Ground Ginger and salt, and 1/4 teaspoon McCormick® Ground Nutmeg for the seasoning mixture.
• Use Lawry’s® 25% Less Sodium Seasoned Salt and save about 50mg sodium per serving.