This delicious recipe for Roasted Harvest Vegetables pairs perfectly with Talmage Cellars “Merry & Bright” Cabernet Sauvignon.

Servings

10 (2/3 cup)

Ingredients

  • 1/2 Teaspoon(s) McCormick® Rubbed Sage
  • 1 Teaspoon(s) Lawry's® Seasoned Salt
  • 1/2 Teaspoon(s) McCormick® Ground Pepper Black
  • 3 Tablespoon(s) Olive oil
  • 1/2 Teaspoon(s) McCormick® Ground Nutmeg
  • 2 Cup(s) Cut-up red potatoes, 1-inch chunks
  • 1 1/2 Cup(s) Cut-up carrots, 1-inch chunks
  • 1 1/2 Cup(s) Cut-up red onions, 1-inch chunks
  • 1 1/2 Cup(s) Cut-up butternut squash, 1-inch chunks
  • 1 1/2 Cup(s) Parsnips, 1-inch chunks

Directions

1. Preheat oven to 450°F. 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.

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.

*Recipe and Photo Courtesy of McCormick & Company, Inc.