| | Directions | 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.
2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
3. Bake 30 minutes or until vegetables are tender and golden brown. |
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 1 teaspoon McCormick® Sage, Rubbed |
| - | | 1 teaspoon seasoned salt |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 2 cups baby carrots |
| - | | 2 medium onions, cut into 1 1/2-inch pieces |
| - | | 2 cups red potato wedges |
| - | | 2 tablespoons oil |
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| | Nutrition (per serving) | Calories: 129 Calories
Fat: 5 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 19 Grams
Sodium: 230 Milligrams
Fiber: 3 Grams
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