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Harvest Roasted Vegetables Recipe

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www.mccormick.com
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Recipe and photo courtesy of www.mccormick.com
Try this recipe with other fall vegetables such as turnips, Brussels sprouts and sweet potatoes.
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Servings:
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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
Directions
PREP
15 mins
COOK
30 mins
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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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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