Autumn Vegetable Roast
This lovely vegetable roast is easy and economical to make and brings the flavors of Fall to the forefront. Serve this alongside grilled chicken of beef or as a Vegetarian main.
1/2 teaspoon ground sage
1 teaspoon seasoned salt
1/2 teaspoonground black pepper
3 tablespoons olive oil
1/2 teaspoon ground nutmeg
2 cups mini yellow or red potatoes
1 1/2 cups carrots, cut into 1 inch pieces
1 1/2 cups yellow onions, cut into 1 inch chunks
1 1/2 cups butternut or acorn squash, cut into 1 inch chunks
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.