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Roasted Harvest Vegetables - Recipe

This medley of roasted vegetables is a terrific fall or winter side dish.
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Roasted Harvest Vegetables Recipe
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.
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 10
-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
Nutrition (per serving)
Calories: 100 Calories
Fat: 4 Grams
Protein: 1 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 15 Grams
Sodium: 165 Milligrams
Fiber: 3 Grams