Step into autumn with this aromatic recipe for roasted fall vegetables. Colorful and perfect for the season, warm up with this hearty mixture of red potatoes, carrots, red onion, butternut squash and parsnips. Seasoned with a combination of Lawry's® Seasoned Salt, rubbed...
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20m
PREP TIME
35m
COOK TIME
96
CALORIES
10
INGREDIENTS
Step into autumn with this aromatic recipe for roasted fall vegetables. Colorful and perfect for the season, warm up with this hearty mixture of red potatoes, carrots, red onion, butternut squash and parsnips. Seasoned with a combination of Lawry's® Seasoned Salt, rubbed...
Read More
Read Less
20m
PREP TIME
35m
COOK TIME
96
CALORIES
10
INGREDIENTS
Ingredients 10 (2/3 cup) Servings
- 1/2 teaspoon McCormick® Rubbed Sage
-
1
teaspoon
Lawry's® Seasoned Salt
![substitution]( "substitution")
Substitutions available
- Lawry's® 25% Less Sodium Seasoned Salt
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 3 tablespoons olive oil
- 1/2 teaspoon McCormick® Ground Nutmeg
- 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
INSTRUCTIONS
- 1 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.
- 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)
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