Roasted Harvest Vegetables
Oven Roasted Vegetables with nutmeg and sage make a marvelous addition to any meal, and the possibilities are endless!
We eat roasted veggies from the moment I feel the first nip in the air, until spring.
Find these modern dishes here.
Literally, all through the cool months I serve oven roasted vegetables at least once a week. It’s so satisfying to chop seasonal veggies into chunks and throw them in the oven, knowing a bright, flavorful, and healthful dish will follow.
In the past I have always done this with just a drizzle of olive oil and a hefty sprinkle of salt and pepper.
Yet a few days ago I found a recipe for oven roasted vegetables on McCormick.com and thought I’d share it with you for this week’s “Seasonal Seven.”
As mentioned last week, through the holidays I will share different recipes that feature the seven flavors that McCormick Spices feels capture the essence of the holiday season: cinnamon, nutmeg, ginger, sage, vanilla, peppermint and poultry seasoning.
This oven roasted vegetables recipe includes two of these wonderful seasonings, nutmeg and sage.
Nutmeg and sage are two of my favorite fall flavors. They truly enhance the natural taste of the vegetables and give them a rustic fall quality.
The official McCormick recipe calls for 8 cups of any combination of assorted vegetables. I chose to use brussels sprouts, butternut squash, and red onion because I love the color and textural diversity.
Have fun throwing in any veggie you love best, but don’t forget the nutmeg and sage.
BIG flavor boost!
And don’t forget the health benefits of roasted veggies either…
Today just so happens to be World Diabetes Awareness Day. Diabetes effects so many families in the US; my family included.
My father has diabetes and has been battling it with healthy habits like eating lean, low carb meals and getting plenty of exercise.
To learn more about how you can fight diabetes, visit my friend Carolyn of AllDayIDreamAboutFood.com.
Carolyn offers many low carb and gluten free recipes and has an amazing giveaway going on today, to promote Diabetes Awareness.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Oven Roasted Vegetables
Ingredients:
1 teaspoon seasoned salt
1/2 teaspoon McCormick® Black Pepper, Ground
1/2 teaspoon McCormick® Nutmeg, Ground
1/2 teaspoon McCormick® Sage, Rubbed
1 lb. brussels sprouts
1 small butternut squash, peeled and cut into chunks
1 large red onion, peeled and cut into chunks
3 tablespoons olive oil
Directions:
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.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
Bake 30 to 35 minutes or until vegetables are tender and golden brown.
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47 Responses to “Roasted Harvest Vegetables”
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This is my favorite way to eat vegetables in the fall and winter, hands-down. I love that you included onions – so yummy!
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Love that you used both nutmeg and sage on these–they sound fantastic!
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Just making my way through all the sites that are participating in Carolyn’s World Diabetes Day awareness campaign & wanted to say hello & thx (I’m a type 2, btw)
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These look great Sommer! I am adding this to my holiday menu!
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I love roasting veggies!!! It’s my favorite way to have veggies. I like to nestle whole sprigs of fresh thyme or tarragon from my garden in between the veggies. It adds a wonderful flavor and really livens it up. If you don’t mind me asking what kind of olive oil do you use? I’m starting to get afraid of using olive oil in coming because its smoke point is like 300-350 and I usually put the oven at 400 or 450 like most people for veggie roasting. What’s your take on that? Great post by the way love the idea of nutmeg.
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Sommer — November 14th, 2012 @ 1:43 pm
You know Joshua, I’ve never had smoking issues and I always roast at a higher temperature. I’d just give it a try and see what you think! Although you lose most of the health benefit from the olive oil, cooking it, it still imparts a wonderful flavor.
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Love roasted veggies!
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I love the idea of using nutmeg and sage – we roast vegetables all the time too in the fall/winter, but I’ve yet to try this combination – sounds fantastic!
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These sound heavenly!! Love nutmeg and sage!!
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Seriously. Perfect.
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Okay, I adore the idea of adding nutmeg to roasted fall & winter vegetables! I’ve been adding it to almost everything lately, but had never considered this. Love!
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This looks so good. My kids will eat brussel sprouts roasted…so I will have to try this one on them. ; )
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Roasted veggies are my favorite! What a beautiful dish. I love the nutmeg!
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Can you just pack all of your dishes, serving platters and plates and cooking gear and ship them to me – it’s all so pretty. Better yet, I have family in Asheville, you can just drop it off to them and I’ll get it the next time I’m there.. Yours is my favorite food blog!
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Sommer — November 14th, 2012 @ 1:46 pm
Sarah, Thanks so much for the kind words. *blushing*
I get most of my dishes from Villeroy & Boch and other “aged” props from resale shops. I think my old worn baking sheet prop was 50 cents at the Habitat for Humanity Home Store.
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Beautiful colors in this post, Sommer! Nutmeg and sage are truly comfort flavors.
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So happy to see you take part in the WDD! Nothing is better than some roasted vegetables! Yours look fantastic!
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There’s really nothing better than roasted vegetables!
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We love roasted vegetables. And I love this combination. We have been eating our fair share of sprouts and butternut squash lately!
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Do I see Brussels sprouts? I think I do! I’m ready for that bowl please!
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Roasted vegetables are a favorite at my house! Love this combination!
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Roasted veggies are my fave!
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Look at that! Just gorgeous, Sommer.
Big Hugs <3
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I love the fall vegetables that you used! Your dish looks amazing! I just love roasted vegetables, it’s my favorite way to have them!
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yes! can’t wait to fix these, Sommer!
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Woooooonderful! Your roasted veggies look so fresh, delicious and are a perfect Thanksgiving side dish!!
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These vegetables look wonderful. I know my family will gobble them up. Come and see us Somer. We are having a wonderful giveaway from Pick Your Plum – a $75 swank bag!!!
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I loved the combination of veggies, although I tend to use what’s in the fridge that week ( I do fresh from teh Farmers market choices!) Thank you, C
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Such a great idea! Love the serving spoons….
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That is the most gorgeous bowl of vegetables! Seriously you are making me crave veggies and I’m like a five year old when it comes to eating my vegetables!
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Good for my diet, thanks for sharing your roasted vegetables.
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I do the same and what better way to warm up the home
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These are officially going on my Thanksgiving menu! Yum. Thanks so much for participating, Sommer!
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I love the idea of nutmeg and sage with roasted winter veggies. Yum!
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I just adore roasted vegetables too. I think we have them at least once a week, if not more. Love this!
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Simply gorgeous!! This recipe will be made and soon. What a sweet message bringing awareness to diabetes as well. xoxo
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Delicious, beautiful and seasonal! Love it!
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Thanks for participating in this awareness-raising event. My sister has Type I and I myself have to be pretty careful, especially when I’m pregnant, so I’ve been eating low-carb for nearly five years. New recipes are always a good thing! I’ve really gotten into roasted brussels sprouts recently, too, so this looks great.
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What a beautiful plate of veggies!
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I love the wonderfully earthy quality to sage, especially with roasted vegetables.
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I have always blamed the fact that I don’t like brussels sprouts on that I just hadn’t had good ones yet. Last weekend was having a group dinner and everyone raved about the sprouts. I still hated them. So I guess I really don’t like them, ha ha.
Beautiful shots, Sommer, especially the first one. I sat there and studied your lighting and arrangement just taking mental notes.
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It’s a little crazy how much I love simple roasted veggies like these.
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