Roasted Harvest Vegetables

• 1/2 teaspoon McCormick Sage, Rubbed
• 1 teaspoon seasoned salt Lawry's(R)
• 1/2 teaspoon McCormick Black Pepper Ground
• 3 tablespoons olive oil
• 1/2 teaspoon McCormick Nutmeg, Ground
• 2 cups red potatoes cut-up, 1-inch chunks
• 1 1/2 cups carrots cut-up, 1-inch chunks
• 1 1/2 cups red onions cut-up, 1-inch chunks
• 1 1/2 cups butternut squash cut-up, 1-inch chunks
• 1 1/2 cups parsnips cut-up, 1-inch chunks

1. Preheat oven to 450u0b0F. 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.

salt, black pepper, olive oil, nutmeg, red potatoes, carrots, red onions, butternut squash

Taken from www.yummly.com/recipe/Roasted-Harvest-Vegetables-1379740 (may not work)