Roasted Harvest Vegetables

Roasted Harvest Vegetables
A medley of carrots, onions, parsnips and squash gets a subtle sweet and spicy boost from nutmeg
Serves: 10⅔ cup servings
Prep time: 
Cook time: 
Total time: 
  • ½ teaspoon McCormick® Sage, Rubbed
  • 1 teaspoon Lawry's® Seasoned Salt
  • ½ teaspoon McCormick® Black Pepper, Ground
  • 3 tablespoons olive oil
  • ½ teaspoon McCormick® Nutmeg, Ground
  • 2 cups cut-up red potatoes, chunks
  • 1½ cups cut-up carrots, chunks1½ cups cut-up red onions, chunks
  • 1½ cups cut-up butternut squash, chunks
  • 1½ cups cut-up parsnips, chunks
  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.
  4. For Sweet & Savory Roasted Harvest Vegetables: Prepare as directed, using 1 tablespoon packed brown sugar, 1 teaspoon McCormick® Ground Cinnamon, ½ teaspoon each McCormick® Ground Ginger and salt, and ¼ teaspoon McCormick® Ground Nutmeg for the seasoning mixture.
Nutrition Information
Calories: 100 Fat: 4 g Carbohydrates: 15 g Sodium: 165 mg Fiber: 3 g Protein: 1 g Cholesterol: 0


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