Roasted Harvest Vegetables

A medley of carrots, onions, parsnips and squash gets a subtle sweet and spicy boost from nutmeg.

Serves: 10
Serving Size: 2/3 cup
20 mins Prep time 35 mins Cook time
20 mins Prep time
35 mins Cook time
  • 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.

Cooking tip

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.

I'm cooking now!

Nutrition information

(Amount per serving)

  • Calories: 96Cholesterol: 0mg
  • Sodium: 174mgProtein: 1g
  • Total Fat: 4gFiber: 3g
  • Carbohydrate: 14g

Ratings & Reviews: 1

Add your review