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Roasted Vegetable Medley

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Roasted Vegetable Medley These Oven Roasted Vegetables are made with nutmeg and sage for a marvelous addition to any meal. The possibilities are endless!

Roasted veggie medley

Oven Roasted Vegetables for Fall

We eat some version of Roasted Vegetable Medley from the moment I feel the first nip in the air, until spring.

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 healthy 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 as we partner with McCormick spices this season.

Harvest Veggies

McCormick + Vegetables 

This fall I plan to share different recipes that feature flavors that McCormick Spices feels capture the essence of the holiday season:  cinnamon, nutmeg, ginger, sage, vanilla, peppermint, and poultry seasoning.

Do you agree with this fall flavor line up?

This Roasted Root 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.

They offer a huge flavor boost!

oven roasted veggies

How To Make This Vegetable Medley 


  • Seasoned Salt
  • McCormick® Ground Black Pepper 
  • McCormick® Ground Nutmeg 
  • McCormick® Sage 
  • Brussels Sprouts
  • Butternut Squash 
  • Red Onion
  • Olive Oil


This is probably one of the easiest recipes I have ever made. You are going to love these perfect roasted vegetables!

  1. Preheat the oven.
  2. Mix together the seasoned salt, pepper, nutmeg, and sage in a small bowl.
  3. Chop up the vegetables and place in a large bowl. Toss them with olive oil to coat.
  4. Sprinkle the seasoning mixture over top of the vegetables and mix well. 
  5. Spread out the vegetables on a foil-covered sheet pan. 
  6. Bake for 30 to 35 minutes or until they come out golden brown. Serve warm. 

Get The Full (Printable) Recipe Below For How To Make Roasted Vegetable Medley.

Fall Veggies

Frequently Asked Questions:

How would you suggest using the leftovers?

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

How long does this recipe last? 

You can keep these vegetables in an airtight container, in the fridge, for 3 to 5 days. 

I have problems with smoke when roasting at high temps… What do you recommend I do to fix this? 

Generally, smoke issues come from overcooking or using a fat source that does not do well with high heat. Olive oil is a good option because it can be roasted at higher temperatures without smoking.

What other vegetables can I use?

Try this recipe with sweet potatoes, carrots, mini potatoes, parsnips, turnips, or acorn squash.

And why not try a few of our other veggie dishes!

Print Recipe
5 from 5 votes
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Roasted Vegetable Medley

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Oven Roasted Vegetables with nutmeg and sage make a marvelous addition to any meal, and the possibilities are endless!
Servings: 8


  • 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


  • 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 rimmed baking sheet.
  • Bake 30 to 35 minutes or until vegetables are tender and golden brown.


Serving: 1serving, Calories: 119kcal, Carbohydrates: 17g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 309mg, Potassium: 571mg, Fiber: 4g, Sugar: 4g, Vitamin A: 10395IU, Vitamin C: 68.9mg, Calcium: 72mg, Iron: 1.5mg
Course: Side Dish
Cuisine: American
Author: Sommer Collier

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64 comments on “Roasted Vegetable Medley”

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  3. I’ve made this with vegetables I had in the fridge… You wouldn’t think that a nutmeg and sage combo would be a good vegetable seasoning … but it works really well! I think you could use this recipe on any combo of vegetables that you like… Yum!

  4. These are so good! Easy to prep, easy to cook!

  5. Love all those roasted veggies! My family enjoyed it too!

  6. Such a great medley of vegetables and perfect side dish for a chicken dinner

  7. Lovely recipe, I love the nutmeg/sage combo!! Although… you should stop recommending aluminum foil for use with food cooking, Aluminum is a known neurotoxin related to nervous disorders and dimentia. Parchment paper works just as well, is cheaper and no aluminum.

  8. How do you suggest using the leftovers?

  9. 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

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

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

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

  18. 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.

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

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

  21. 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.

  22. Delicious, beautiful and seasonal! Love it!

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

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

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

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

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

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

  30. 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!

  31. 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

  32. Such a great idea! Love the serving spoons….

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

  34. 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!!!

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

  36. 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!

  37. Look at that! Just gorgeous, Sommer.

    Big Hugs <3

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

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

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

  41. There’s really nothing better than roasted vegetables!

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

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

  44. 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!

    • 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. :)

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

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

  47. 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!

  48. These sound heavenly!! Love nutmeg and sage!!

  49. 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!

  50. 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.

    • 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. :)

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

  52. 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) :-)

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

  54. 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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