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Honey and Paprika Roasted Fall Vegetables

Elizabeth Greaves @elizgreaves

By: Elizabeth Greaves @elizgreaves

Made With:

McCormick

Thanksgiving made simple & delicious thanks to @mccormickspice This effortless side is bursting with bold, comforting flavor! Recipe and Photo Credit: Elizabeth Greaves @elizgreaves

Recipe Info

  • Ingredients:

    9

  • User Rating:

Ingredients

  • 2 medium butternut squash, peeled, seeds removed, and thinly sliced
  • 1 medium acorn squash, cut in half, seeds removed, and sliced
  • 2 medium sweet potatoes, peeled, cut in half, and sliced
  • 1 medium yellow onion, chopped
  • 1 tablespoon McCormick® Paprika
  • 1 teaspoon McCormick® Garlic Powder
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Nutrition Information

(per serving)

Thanksgiving made simple & delicious thanks to @mccormickspice This effortless side is bursting with bold, comforting flavor! Recipe and Photo Credit: Elizabeth Greaves @elizgreaves

Key products

Instructions

  1. Preheat oven to 400°F. Place vegetables in a large bowl. Season with Paprika, Garlic Powder, olive oil, honey and salt and pepper. Mix vegetables until fully coated. 
  2. Place on parchment paper-lined baking sheet, making sure all of the vegetables are flat in an even layer to ensure even cooking. 
  3. Roast for about 30 to 40 minutes, turning halfway through. Once finished, the squash and sweet potatoes should be fork tender but nice and crispy on the outside. 

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