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Home / Recipes / Harvest Roasted Vegetables
Harvest Roasted Vegetables
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• Fiber Rich  • Low Calorie  • Low Carbohydrate

Try this recipe with other fall vegetables such as turnips, Brussels sprouts and sweet potatoes.

Makes 6 servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

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

1. Preheat oven to 450°F. Mix sage, seasoned salt and pepper in small bowl.

 

2. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

 

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

NUTRITION INFORMATION

per serving

Calories: 129

Fat: 5 g

Carbohydrates: 19 g

Cholesterol: 0 mg

Sodium: 230 mg

Fiber: 3 g

Protein: 2 g

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