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Roasted Harvest Vegetables

1 teaspoon McCormick® Sage, Rubbed
1 teaspoon Season-All 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

20 minutes

35 minutes

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

Recipe courtesy of McCormick®.

Nutrition Information (per serving):
Calories: 116, Fat: 4 g,
Carbohydrates: 18 g, Cholesterol: 0 mg, Sodium: 136 mg, Fiber: 3 g, Protein: 2 g.

TAGS: butternut squash, carrots, easy, entertaining, healthy, holiday, mccormick, olive oil, onions, parsnips, potatoes, quick, red onions, red potatoes, sage, side dish, vegetables

Preheat oven to 450°F. Mix seasonings 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.