Autumn Vegetable Roast
Easy and economical to make, this lovely vegetable roast really brings the flavors of Fall to the forefront. Serve this alongside grilled chicken of beef or as a Vegetarian main. This recipe makes 8 servings.
20 minutes
35 minutes
Autumn Vegetable Roast
1/2 teaspoon ground sage
1 teaspoon seasoned salt
1/2 teaspoon ground 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.
Looking for inspiration? Try these recipes:
Pickled Red Onions
Pickled Red Onions
Chicken, Mango and Veggie Wraps
Chicken, Mango and Veggie Wraps
Creamy Wild Mushroom Soup
Creamy Wild Mushroom Soup