Oven Roasted Squash, Brussels sprouts and Red Onions

Oven Roasted Squash, Brussels sprouts and Red Onions
These Oven Roasted Vegetables make a marvelous addition to any meal. The nutmeg and sage truly enhance the natural taste of the vegetables and give them a rustic fall quality
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 1 teaspoon seasoned salt
  • ½ teaspoon McCormick® Black Pepper, Ground
  • ½ teaspoon McCormick® Nutmeg, Ground
  • ½ teaspoon McCormick® Sage, Rubbed
  • 1 lb. Brussels sprouts
  • 1 small butternut squash, peeled and cut into chunks
  • 1 large red onion, peeled and cut into chunks
  • 3 tablespoons olive oil
  1. Preheat oven to . 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.
This recipe can be easily reduced to the number of servings you will need.

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