Roasted Harvest Vegetables - mccormick®

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Roasted Harvest Vegetables - mccormick®

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Directions

#1. Preheat oven to 450°F. #2. Mix sage, seasoned salt and pepper in small bowl. #3. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables toss to coat well. #4. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan. #5. Bake 30 to 35 minutes or until vegetables are tender and golden brown

This medley of roasted vegetables is a terrific fall or winter side dish.

Ready In: 55 minutes

Cook Time: 20 minutes

Preparation Time: 35 minutes

Serves:10 people

Ingredients

8 cups Assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes

1/2 teaspoon McCormick® Black Pepper, Ground

1 teaspoon McCormick® Sage, Rubbed

1 teaspoon Seasoned salt

3 tablespoons Urban Meadow® Olive Oil

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Ingredients were added to the list

Nutrition Facts

Recipe serves: 10 people

Serving size: 2/3 cup

Amount per serving

Calories

Total fat

Cholesterol

0mg

Sodium

174mg

Total carbohydrate

14g

Dietary fibers

Protein