Roasted Harvest Vegetables

Roasted Harvest Vegetables
4.5 from 2 ratings
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This recipe is a delicious vegetable medley seasoned with nutmeg, sage and more. Perfect for a barbecue or Thanksgiving dinner.Recipe courtesy of McCormick
Prep Time
20
minutes
Cook Time
35
minutes
Servings
10
servings
Roasted Harvest Vegetables
Total time: 55 minutes
Ingredients
  • 1/2 teaspoon mccormick rubbed sage
  • 1 teaspoon lawry's seasoned salt
  • 1/2 teaspoon mccormick ground pepper black
  • 3 tablespoon olive oil
  • 1/2 teaspoon mccormick ground nutmeg
  • 2 cup 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
Directions
  1. Preheat oven to 450°F.
  2. Mix seasoned salt, pepper, nutmeg and sage in a small bowl.
  3. Toss vegetables with oil in a large bowl.
  4. Sprinkle seasoning mixture over vegetables; toss to coat well.
  5. Spread vegetables in a single layer on a foil-lined 15x10x1-inch baking pan.
  6. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
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