Harvest Roasted Vegetables

Try this recipe with other fall vegetables such as turnips, Brussels sprouts and sweet potatoes.

Ingredients:

• 1 teaspoon Sage Rubbed 
• 1 teaspoon Seasoned Salt 
• 1/4 teaspoon Black Pepper Ground 
• 2 cups baby carrots
• 2 medium onions, cut into 1 1/2-inch pieces
• 2 cups red potato wedges
• 2 tablespoons oil

Directions:

15 minsPrep time30 minsCook time

• Preheat oven to 450°F. Mix sage, seasoned salt and pepper in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat.
• Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
• Bake 30 minutes or until vegetables are tender and golden brown.

Source: Sydney Kramer from Crepes of Wrath