This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
Original recipe makes 8 servings
1 pound new potatoes, halved
1/2 large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper
1 hr 5 mins
- Preheat oven to 375 degrees F (190 degrees C).
- Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9×13 inch roasting pan.
- Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
Calories: 221 kcal
Carbohydrates: 40.6 g
Cholesterol: 0 mg
Fat: 5.5 g
Fiber: 7.6 g
Protein: 5.9 g
Sodium: 565 mg