Roasted Harvest Vegetables
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
Ingredients
  • 1/2 teaspoon mccormick rubbed sage
  • 1 teaspoon lawry's seasoned salt
  • 1/2 teaspoon mccormick ground pepper black
  • 3 tablespoon olive oil
  • 1/2 teaspoon mccormick ground nutmeg
  • 2 cup cut-up red potatoes, 1-inch chunks
  • 1 1/2 cup cut-up carrots, 1-inch chunks
  • 1 1/2 cup cut-up red onions, 1-inch chunks
  • 1 1/2 cup cut-up butternut squash, 1-inch chunks
  • 1 1/2 cup cut-up parsnips, 1-inch chunks
Directions
  1. Preheat oven to 450°F.
  2. Mix seasoned salt, pepper, nutmeg and sage in a small bowl.
  3. Toss vegetables with oil in a large bowl.
  4. Sprinkle seasoning mixture over vegetables; toss to coat well.
  5. Spread vegetables in a single layer on a foil-lined 15x10x1-inch baking pan.
  6. Bake 30 to 35 minutes or until vegetables are tender and golden brown.