Roasted Harvest Vegetables

[snowball]

this came from the McCormick site
tried these today was really good wanted to share with you all
I think it is a recipe that one could "adjust' to fit the amount of people
Roasted Harvest Vegetables
serves 10
1/2 tsp. rubbed sage
1 tsp. Lawry's Seasoned salt
1/2 tsp. black pepper, ground
3 T. olive oil
1/2 tsp. nutmeg, ground
2 C. cut up red potatoes, 1 inch chunks (note all the veggies are cut into 1 inch pieces, being lazy and don't want to write it
on all the veggies)
1 1/2 C. cut up carrots
1 1/2 C. cut up red onions
1 1/2 C. cut up butternut squash
1 1/2 C. cut up parsnips
Directions:
Preheat oven to 450 F. Mix seasoned salt, pepper, nutmeg and sage in a small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning over
vegetables; toss to coat well
Spread vegetables in single layer on foil-lined 15x10x1 baking pan.
Bake 30-35 minutes or until vegetables are tender and golden brown.
I would add garlic cloves to it actually!!!
it was really good
sheila

[MandysMom]

Basically being lazy when comes to washing extra dishes, when I roast veggies, I either toss in cooking pan with oil and seasoning or in a large ziplock. In case of bag, I put oil in bag, then add seasonings and seal and swish bag to mix, then add veggies and seal and squish to coat. Works for me . I have roasted a similar mixture but have also done sweet potatoes, Brussels sprouts, asparagus, butternut squash and other squash...all at different times! Cinnamon is great on squashes. Good and good for you.
Velda

[bluepinecones]

I love roasted veggies - easy to do and hard to mess up - my kind of cooking. Have not tried adding cinnamon or nutmeg yet.

[Bethers]

I love roasted veggies, also - so them all the time - using oil and whatever spices I feel like. Probably won't use the seasoned salt though - but it's a wonderful way to make veggies. Agree about tossing it all together in a bag first - works very well.