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Harvest Oven Roasted Vegetables

Easy Oven Roasted VegetablesOven Roasted Vegetables with nutmeg and sage make a marvelous addition to any meal, and the possibilities are endless!

We eat Oven Roasted Vegetables from the moment I feel the first nip in the air, until spring.

Oven Roasted Vegetables | ASpicyPerspective.com #vegan #glutenfree #recipes

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

You are going to love these. And why not try a few of our other veggie dishes!

Bacon Wrapped Veggie Bundles

Roasted Brussels Sprout Salad

Roasted Vegetables with Miso Glaze

Oven Roasted Vegetables

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

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 pound 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:

  1. 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.
  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.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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54 Responses to “Harvest Oven Roasted Vegetables”

  1. Pingback: Raising Awareness for Diabetes | All Day I Dream About Food

  2. Rachel (Two Healthy Plates)posted November 14, 2012 at 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

  3. Rachel Cooksposted November 14, 2012 at 6:50 am

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

    Reply

  4. CJ at Food Storiesposted November 14, 2012 at 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

  5. Alison @ Ingredients, Inc.posted November 14, 2012 at 7:53 am

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

    Reply

  6. Joshua @ Slim Palateposted November 14, 2012 at 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

  7. Paula - bell'alimentoposted November 14, 2012 at 9:27 am

    Love roasted veggies!

    Reply

  8. Jeanetteposted November 14, 2012 at 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

  9. Amandaposted November 14, 2012 at 10:25 am

    These sound heavenly!! Love nutmeg and sage!!

    Reply

  10. Bev @ Bev Cooksposted November 14, 2012 at 10:27 am

    Seriously. Perfect.

    Reply

  11. Kare @ Kitchen Treatyposted November 14, 2012 at 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

  12. Sheilaposted November 14, 2012 at 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

  13. Brenda @ a farmgirl's dabblesposted November 14, 2012 at 12:23 pm

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

    Reply

  14. Sarahposted November 14, 2012 at 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

  15. Cookin' Canuckposted November 14, 2012 at 1:33 pm

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

    Reply

  16. RavieNomNomsposted November 14, 2012 at 1:59 pm

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

    Reply

  17. claire @ the realistic nutritionistposted November 14, 2012 at 2:02 pm

    There’s really nothing better than roasted vegetables!

    Reply

  18. Cassie | Bake Your Dayposted November 14, 2012 at 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

  19. Brian @ A Thought For Foodposted November 14, 2012 at 2:44 pm

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

    Reply

  20. Jessica@AKitchenAddictionposted November 14, 2012 at 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

  21. Laura (Tutti Dolci)posted November 14, 2012 at 3:18 pm

    Roasted veggies are my fave!

    Reply

  22. Aldy @ Al Dente Gourmetposted November 14, 2012 at 4:51 pm

    Look at that! Just gorgeous, Sommer.

    Big Hugs <3

    Reply

  23. Jennifer @ Peanut Butter and Peppersposted November 14, 2012 at 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

  24. Tereseposted November 14, 2012 at 5:02 pm

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

    Reply

  25. Julia {The Roasted Root}posted November 14, 2012 at 5:24 pm

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

    Reply

  26. carolinaheartstringsposted November 14, 2012 at 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

  27. Belinda @zomppaposted November 14, 2012 at 9:27 pm

    Such a great idea! Love the serving spoons….

    Reply

  28. Chrisposted November 14, 2012 at 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

  29. MIss @ Miss in the Kitchenposted November 14, 2012 at 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

  30. RSA Australiaposted November 14, 2012 at 10:00 pm

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

    Reply

  31. Kankanaposted November 15, 2012 at 12:53 am

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

    Reply

  32. Pingback: simple recipies | Pearltrees

  33. Carolynposted November 15, 2012 at 6:16 am

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

    Reply

  34. diabeticFoodieposted November 15, 2012 at 7:05 am

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

    Reply

  35. Kiersten @ Oh My Veggiesposted November 15, 2012 at 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

  36. Tickled Redposted November 15, 2012 at 8:18 am

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

    Reply

  37. najwa kronfelposted November 15, 2012 at 9:29 am

    Delicious, beautiful and seasonal! Love it!

    Reply

  38. Catherine H.posted November 15, 2012 at 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

  39. Stephanie @ Eat. Drink. Love.posted November 16, 2012 at 12:40 am

    What a beautiful plate of veggies!

    Reply

  40. Pingback: Thanksgiving Menu: Veggies First & Then Dessert! - designing "the life"

  41. Sylvie @ Gourmande in the Kitchenposted November 16, 2012 at 11:31 pm

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

    Reply

  42. Chrisposted November 18, 2012 at 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

  43. marlaposted November 30, 2012 at 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

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