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Roasted Harvest Vegetables Recipe
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Provided By
McCormick
Recipe and photo courtesy of
www.mccormick.com
This medley of roasted vegetables is a terrific fall or winter side dish.
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Servings:
Ingredients
1 teaspoon McCormick® Sage, Rubbed
1 teaspoon seasoned salt
1/2 teaspoon McCormick® Black Pepper, Ground
8 cups assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes
3 tablespoons olive oil
Directions
PREP
20
mins
COOK
35
mins
1. Preheat oven to 450°F. Mix sage, seasoned salt and pepper 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.
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Nutrition
(per serving)
Calories: 100 Calories
Fat: 4 Grams
Protein: 1 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 15 Grams
Sodium: 165 Milligrams
Fiber: 3 Grams
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