Recipe: Roasted Harvest Vegetables (with Sweet and Savory variation)

ROASTED HARVEST VEGETABLES

"Medley of carrots, onions, parsnips and squash gets a subtle sweet and spicy boost from nutmeg."

1 teaspoon seasoned salt
1/2 teaspoon McCormick Ground Black Pepper
1/2 teaspoon McCormick Ground Nutmeg
1/2 teaspoon McCormick Rubbed Sage
8 cups assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes
3 tablespoons olive oil

Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil.

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 prepared baking pan.

Bake 30 to 35 minutes or until vegetables are tender and golden brown.

VARIATION:

SWEET AND SAVORY ROASTED HARVEST VEGETABLES:
Prepare as directed, using for the seasoning mixture:
1 tablespoon packed brown sugar
1 teaspoon McCormick Ground Cinnamon
1/2 teaspoon each McCormick Ground Ginger
1/2 teaspoon salt
1/4 teaspoon McCormick Ground Nutmeg

Makes 10 (2/3-cup) servings
Source: McCormick & Company