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

Did you make this recipe?   Leave a review »


  • 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


  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.
All images and text ©

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!


Share This Recipe With Friends!

Other Great Recipes

You May Also Like...

Leave a Reply

Your email address will not be published. Required fields are marked *

57 comments on “Harvest Oven Roasted Vegetables

  1. Sarah Gannonposted January 2, 2019 at 9:08 am Reply

    How do you suggest using the leftovers?

    • Sommer Collierposted January 7, 2019 at 1:47 pm Reply

      Hi Sarah,

      Honestly, I would just rewarm them and eat them as-is the next day. However, you could simmer the veggies into soup, or wrap in pastry of veggie pies.

  2. Tina Sampsonposted April 2, 2017 at 6:57 pm Reply

    I’m trying this now with Brussels sprouts, tiny onions and some red bell pepper (what I had in the house) hoping otb it turns out well

  3. GTA 5 Cheats ps3posted November 14, 2013 at 8:45 pm Reply

    I am now not positive the place you are getting your
    info, but good topic. I needs to spend some time studying much more or working out more.

    Thank you for magnificent information I used to be in search of this info for
    my mission.

  4. Pingback: Roasted Thyme & Sage Harvest Vegetables

  5. Pingback: Oven Roasted Squash, Brussels sprouts and Red Onions

  6. Pingback: best way to cook a butternut squash | A Listly List

  7. Pingback: Day 3: Roasted Squash and Brussel Sprouts | Thirty Days of Pumpkin

  8. Pingback: 10 Healthy Recipes to Help You Keep Your Resolution

  9. Pingback: Oven Roasted Vegetables - TurVS

  10. marlaposted November 30, 2012 at 3:05 pm Reply

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

    • Emilyposted November 20, 2013 at 5:39 am Reply

      Agree, I cannot wait to give it a try.

  11. Chrisposted November 18, 2012 at 11:16 am Reply

    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.

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

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

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

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

    What a beautiful plate of veggies!

  15. Catherine H.posted November 15, 2012 at 10:49 am Reply

    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.

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

    Delicious, beautiful and seasonal! Love it!

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

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

  18. Kiersten @ Oh My Veggiesposted November 15, 2012 at 8:13 am Reply

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

  19. diabeticFoodieposted November 15, 2012 at 7:05 am Reply

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

  20. Carolynposted November 15, 2012 at 6:16 am Reply

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

  21. Pingback: simple recipies | Pearltrees

  22. Kankanaposted November 15, 2012 at 12:53 am Reply

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

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

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

  24. MIss @ Miss in the Kitchenposted November 14, 2012 at 9:54 pm Reply

    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!

  25. Chrisposted November 14, 2012 at 9:03 pm Reply

    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

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

    Such a great idea! Love the serving spoons….

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

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

  28. carolinaheartstringsposted November 14, 2012 at 6:24 pm Reply

    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!!!

  29. Tereseposted November 14, 2012 at 5:02 pm Reply

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

  30. Jennifer @ Peanut Butter and Peppersposted November 14, 2012 at 4:58 pm Reply

    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!

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

    Look at that! Just gorgeous, Sommer.

    Big Hugs <3

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

    Roasted veggies are my fave!

  33. [email protected]posted November 14, 2012 at 3:17 pm Reply

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

    • Emilyposted November 20, 2013 at 5:41 am Reply

      It is my favorite too. :-)

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

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

  35. Cassie | Bake Your Dayposted November 14, 2012 at 2:17 pm Reply

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

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

    There’s really nothing better than roasted vegetables!

  37. RavieNomNomsposted November 14, 2012 at 1:59 pm Reply

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

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

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

  39. Sarahposted November 14, 2012 at 1:00 pm Reply

    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!

    • Sommerposted November 14, 2012 at 1:46 pm Reply

      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. :)

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

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

  41. Sheilaposted November 14, 2012 at 12:20 pm Reply

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

  42. Kare @ Kitchen Treatyposted November 14, 2012 at 10:59 am Reply

    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!

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

    Seriously. Perfect.

  44. Amandaposted November 14, 2012 at 10:25 am Reply

    These sound heavenly!! Love nutmeg and sage!!

  45. Jeanetteposted November 14, 2012 at 9:54 am Reply

    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!

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

    Love roasted veggies!

  47. Joshua @ Slim Palateposted November 14, 2012 at 8:45 am Reply

    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.

    • Sommerposted November 14, 2012 at 1:43 pm Reply

      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. :)

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

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

  49. CJ at Food Storiesposted November 14, 2012 at 7:20 am Reply

    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) :-)

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

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

  51. Rachel (Two Healthy Plates)posted November 14, 2012 at 6:08 am Reply

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

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