Harvest Roasted Vegetables

Name: Harvest Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: American,
Ingredients: 1 tsp McCormick® Sage, Rubbed; 1 tsp Lawry's® Seasoned Salt; 1/4 tsp McCormick® Black Pepper, Ground; 2 cups baby carrots; 2 medium onions, cut into 1 1/2-inch pieces; 2 cups red potato wedges; 2 tbsps oil

Try this recipe with other fall vegetables such as turnips, Brussels sprouts and sweet potatoes. Photo credit: Sydney Kramer from Crepes of Wrath.

15m

PREP TIME

30m

COOK TIME

129

CALORIES

7

INGREDIENTS

Servings: 6

Ingredients

1 teaspoon McCormick® Rubbed Sage
1 teaspoon Lawry's® Seasoned Salt
1/4 teaspoon McCormick® Pure Ground Black Pepper
2 cups baby carrots
2 medium onions, cut into 1 1/2-inch pieces
2 cups red potato wedges
2 tablespoons oil

KEY PRODUCTS

INSTRUCTIONS

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.