2 ratings

Roasted Harvest Vegetables

These vegetable are packed with flavor
Roasted Harvest Vegetables
Courtesy of McCormick

This recipe is a delicious vegetable medley seasoned with nutmeg, sage and more. Perfect for a barbecue or Thanksgiving dinner.

Recipe courtesy of McCormick

Ready in
55 m
20 m
(prepare time)
35 m
(cook time)
Calories Per Serving


  • 1/2 Teaspoon McCormick Rubbed Sage
  • 1 Teaspoon Lawry's Seasoned Salt
  • 1/2 Teaspoon McCormick Ground Pepper Black
  • 3 Tablespoons olive oil
  • 1/2 Teaspoon McCormick Ground Nutmeg
  • 2 Cups cut-up red potatoes, 1-inch chunks
  • 1 1/2 Cup cut-up carrots, 1-inch chunks
  • 1 1/2 Cup cut-up red onions, 1-inch chunks
  • 1 1/2 Cup cut-up butternut squash, 1-inch chunks
  • 1 1/2 Cup cut-up parsnips, 1-inch chunks


Preheat oven to 450°F.

Mix seasoned salt, pepper, nutmeg and sage in a small bowl.

Toss vegetables with oil in a large bowl.

Sprinkle seasoning mixture over vegetables; toss to coat well.

Spread vegetables in a single layer on a foil-lined 15x10x1-inch baking pan.

Bake 30 to 35 minutes or until vegetables are tender and golden brown.