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
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.
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