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.

Oven Roasted Vegetables | ASpicyPerspective.com #vegan #glutenfree #recipesFind 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.”

Roast Vegetables in the Oven | ASpicyPerspective.com #glutenfree #vegan #recipes

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.

Oven Roasted Brussels Sprouts and Butternut Squash | ASpicyPerspective.com #vegan #glutenfree #recipes

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!

Oven Roasted Vegetables - Brussles Sprouts and Butternut Squash | ASpicyPerspective.com #vegan #glutenfree #recipes

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.

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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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54 Responses to “Roasted Harvest Vegetables”

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    1
    Rachel (Two Healthy Plates) — November 14, 2012 @ 6:08 am

    This is my favorite way to eat vegetables in the fall and winter, hands-down. I love that you included onions – so yummy!

    Reply

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    Rachel Cooks — November 14, 2012 @ 6:50 am

    Love that you used both nutmeg and sage on these–they sound fantastic!

    Reply

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    CJ at Food Stories — November 14, 2012 @ 7:20 am

    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) :-)

    Reply

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    Alison @ Ingredients, Inc. — November 14, 2012 @ 7:53 am

    These look great Sommer! I am adding this to my holiday menu!

    Reply

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    Joshua @ Slim Palate — November 14, 2012 @ 8:45 am

    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.

    Reply

    • 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. :)

      Reply

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    Paula - bell'alimento — November 14, 2012 @ 9:27 am

    Love roasted veggies!

    Reply

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    Jeanette — November 14, 2012 @ 9:54 am

    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!

    Reply

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    Amanda — November 14, 2012 @ 10:25 am

    These sound heavenly!! Love nutmeg and sage!!

    Reply

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    Bev @ Bev Cooks — November 14, 2012 @ 10:27 am

    Seriously. Perfect.

    Reply

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    Kare @ Kitchen Treaty — November 14, 2012 @ 10:59 am

    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!

    Reply

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    Sheila — November 14, 2012 @ 12:20 pm

    This looks so good. My kids will eat brussel sprouts roasted…so I will have to try this one on them. ; )

    Reply

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    Brenda @ a farmgirl's dabbles — November 14, 2012 @ 12:23 pm

    Roasted veggies are my favorite! What a beautiful dish. I love the nutmeg!

    Reply

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    Sarah — November 14, 2012 @ 1:00 pm

    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!

    Reply

    • 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. :)

      Reply

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    Cookin' Canuck — November 14, 2012 @ 1:33 pm

    Beautiful colors in this post, Sommer! Nutmeg and sage are truly comfort flavors.

    Reply

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    RavieNomNoms — November 14, 2012 @ 1:59 pm

    So happy to see you take part in the WDD! Nothing is better than some roasted vegetables! Yours look fantastic!

    Reply

  16. #
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    claire @ the realistic nutritionist — November 14, 2012 @ 2:02 pm

    There’s really nothing better than roasted vegetables!

    Reply

  17. #
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    Cassie | Bake Your Day — November 14, 2012 @ 2:17 pm

    We love roasted vegetables. And I love this combination. We have been eating our fair share of sprouts and butternut squash lately!

    Reply

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    Brian @ A Thought For Food — November 14, 2012 @ 2:44 pm

    Do I see Brussels sprouts? I think I do! I’m ready for that bowl please!

    Reply

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    Jessica@AKitchenAddiction — November 14, 2012 @ 3:17 pm

    Roasted vegetables are a favorite at my house! Love this combination!

    Reply

    • Emily — November 20th, 2013 @ 5:41 am

      It is my favorite too. :-)

      Reply

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    Laura (Tutti Dolci) — November 14, 2012 @ 3:18 pm

    Roasted veggies are my fave!

    Reply

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    Aldy @ Al Dente Gourmet — November 14, 2012 @ 4:51 pm

    Look at that! Just gorgeous, Sommer.

    Big Hugs <3

    Reply

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    Jennifer @ Peanut Butter and Peppers — November 14, 2012 @ 4:58 pm

    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!

    Reply

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    Terese — November 14, 2012 @ 5:02 pm

    yes! can’t wait to fix these, Sommer!

    Reply

  24. #
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    Julia {The Roasted Root} — November 14, 2012 @ 5:24 pm

    Woooooonderful! Your roasted veggies look so fresh, delicious and are a perfect Thanksgiving side dish!!

    Reply

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    carolinaheartstrings — November 14, 2012 @ 6:24 pm

    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!!!

    Reply

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    Chris — November 14, 2012 @ 9:03 pm

    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

    Reply

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    Belinda @zomppa — November 14, 2012 @ 9:27 pm

    Such a great idea! Love the serving spoons….

    Reply

  28. #
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    MIss @ Miss in the Kitchen — November 14, 2012 @ 9:54 pm

    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!

    Reply

  29. #
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    RSA Australia — November 14, 2012 @ 10:00 pm

    Good for my diet, thanks for sharing your roasted vegetables.

    Reply

  30. #
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    Kankana — November 15, 2012 @ 12:53 am

    I do the same and what better way to warm up the home :)

    Reply

  31. #
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    Carolyn — November 15, 2012 @ 6:16 am

    These are officially going on my Thanksgiving menu! Yum. Thanks so much for participating, Sommer!

    Reply

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    diabeticFoodie — November 15, 2012 @ 7:05 am

    I love the idea of nutmeg and sage with roasted winter veggies. Yum!

    Reply

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    Kiersten @ Oh My Veggies — November 15, 2012 @ 8:13 am

    I just adore roasted vegetables too. I think we have them at least once a week, if not more. Love this!

    Reply

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    Tickled Red — November 15, 2012 @ 8:18 am

    Simply gorgeous!! This recipe will be made and soon. What a sweet message bringing awareness to diabetes as well. xoxo

    Reply

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    najwa kronfel — November 15, 2012 @ 9:29 am

    Delicious, beautiful and seasonal! Love it!

    Reply

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    Catherine H. — November 15, 2012 @ 10:49 am

    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.

    Reply

  37. #
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    Stephanie @ Eat. Drink. Love. — November 16, 2012 @ 12:40 am

    What a beautiful plate of veggies!

    Reply

  38. #
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    Sylvie @ Gourmande in the Kitchen — November 16, 2012 @ 11:31 pm

    I love the wonderfully earthy quality to sage, especially with roasted vegetables.

    Reply

  39. #
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    Chris — November 18, 2012 @ 11:16 am

    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.

    Reply

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    marla — November 30, 2012 @ 3:05 pm

    It’s a little crazy how much I love simple roasted veggies like these.

    Reply

    • Emily — November 20th, 2013 @ 5:39 am

      Agree, I cannot wait to give it a try.

      Reply

  41. #
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