Roasted Fall Vegetables

Name: Roasted Fall Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: 1/2 teaspoon McCormick® Rubbed Sage; 1 teaspoon Lawry's® Seasoned Salt; 1/2 teaspoon McCormick® Pure Ground Black Pepper; 3 tablespoons olive oil; 1/2 teaspoon McCormick® Ground Nutmeg; 2 cups cut-up red potatoes, 1-inch chunks; 1 1/2 cups cut-up carrots, 1-inch chunks; 1 1/2 cups cut-up red onions, 1-inch chunks; 1 1/2 cups cut-up butternut squash, 1-inch chunks; 1 1/2 cups cut-up parsnips, 1-inch chunks

frommccormick.com mccormick.com/blogs/recipes/roasted-fall-vegetables

Step into autumn with this aromatic recipe for roasted fall vegetables. Colorful and perfect for the season, warm up with this hearty mixture of red potatoes, carrots, red onion, butternut squash and parsnips. Seasoned with a combination of Lawry's® Seasoned Salt, rubbed sage, pepper and nutmeg, this fall vegetable recipe is easy to make and results in deep, tender root vegetables. In just a few steps, this simple recipe will fill your kitchen with subtle notes of warming spices while the medley caramelizes at a high heat for 35 minutes. Once golden brown, transfer to a serving dish and watch as everyone enjoys a bite of fall flavor.

55 min

cook 35 min

American

Ingredients

Instructions

Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in small bowl.
Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.Bake 30 to 35 minutes or until vegetables are tender and golden brown.

Nutrition

Calories: 96

Roasted Fall Vegetables

Ingredients

Instructions

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