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Home / Recipes / Roasted Harvest Vegetables
Roasted Harvest Vegetables
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 Fiber Rich   Low Calorie   Low Sodium

This medley of roasted vegetables is a terrific fall or winter side dish.

Makes 10 (2/3-cup) servings.

Prep Time: 20 minutes

Cook Time: 35 minutes

INGREDIENTS

1 teaspoon McCormick® Sage, Rubbed

1 teaspoon seasoned salt

1/2 teaspoon McCormick® Black Pepper, Ground

8 cups assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes

3 tablespoons olive oil

DIRECTIONS

1. 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 well.

 

2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

 

3. Bake 30 to 35 minutes or until vegetables are tender and golden brown.

NUTRITION INFORMATION

per serving

Calories: 116

Fat: 4 g

Carbohydrates: 18 g

Cholesterol: 0 mg

Sodium: 136 mg

Fiber: 3 g

Protein: 2 g

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