Roasted Harvest Vegetables

Roasted Harvest Vegetables

Prep Time

20 minutes

Cook Time

35 minutes


Roasted Harvest Vegetables

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.


  • 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


  • 1 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.
  • 2 Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  • 3 Bake 30 to 35 minutes or until vegetables are tender and golden brown.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC