Oven Roasted Vegetables

Name: Oven Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Yield: 8 servings
Ingredients: 1 lb. brussels sprouts; 1 small butternut squash, peeled and cut into chunks; 1/2 teaspoon McCormick® Nutmeg, Ground; 3 tablespoons olive oil; 1 large red onion, peeled and cut into chunks; 1/2 teaspoon McCormick® Black Pepper, Ground; 1/2 teaspoon McCormick® Sage, Rubbed; 1 teaspoon seasoned salt

Cook: 35 min

Prep: 20 min

Ready: 55 min

Servings: 8 servings

Calories: 119.63

Ingredients

1 1/2 teaspoon McCormick® Black Pepper, Ground
2 1 lb. brussels sprouts
3 1 small butternut squash, peeled and cut into chunks
4 1/2 teaspoon McCormick® Nutmeg, Ground
5 3 tablespoons olive oil
6 1 large red onion, peeled and cut into chunks
7 1/2 teaspoon McCormick® Sage, Rubbed
8 1 teaspoon seasoned salt

Directions

1
Preheat oven to 450°F.
2
Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl.
3
Sprinkle seasoning mixture over vegetables; toss to coat well.
4
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
5
Bake 30 to 35 minutes or until vegetables are tender and golden brown.

Nutrition per serving

119.63 Calories

17.48g Carbs

3.03g Protein

5.58g Fat

Allergens

milk egg fish wheat peanuts

Oven Roasted Vegetables

Directions

Nutrition per serving

Tags

Allergens