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
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
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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