salads sides

Roasted Harvest Vegetables

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

20m
prep time
35m
Cook Time
96
Calories
10
Ingredients

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Ingredients

10

(2/3 cup)

Servings

1/2 teaspoon McCormick® Sage, Rubbed
1 teaspoon Lawry's® Seasoned Salt Substitutions available
- Lawry's® 25% Less Sodium Seasoned Salt
1/2 teaspoon McCormick® Black Pepper, Ground
3 tablespoons olive oil
1/2 teaspoon McCormick® Nutmeg, Ground
2 cups cut-up red potatoes, 1-inch chunks
1 1/2 cups cut-up carrots, 1-inch chunks
1 1/2 cups cut-up red onions, 1-inch chunks
1 1/2 cups cut-up butternut squash, 1-inch chunks
1 1/2 cups cut-up parsnips, 1-inch chunks

Key Products

McCormick® Sage, Rubbed

McCormick® Sage, Rubbed

Lawry's® Seasoned Salt

Lawry's® Seasoned Salt

McCormick® Black Pepper, Ground

McCormick® Black Pepper, Ground

McCormick® Nutmeg, Ground

McCormick® Nutmeg, Ground

Instructions

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.

Nutrition information (per Serving)

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