Savory Baked Root Vegetables
A Special Meal Doesn't Have to Be a Major Opus
Ruttabaga has pale orange flesh and a sweet, mild taste. With light orange skin that deepens to magenta at the stem end. The skin must be peeled before cooking.
Directions:
Serves 8
- INGREDIENTS
- 1 pound 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 teaspoon garlic powder
- 1 Tablespoon Vermont Grill Dry Glaze by Urban Accents seasoning package.
- 1 Teaspoon ground black pepper
Directions:
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 9x13 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
Published by Gia Fondren
Beginner writer who generally, enjoys writing for pleasure and to promote and inform the people. View profile
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- Easy to prepare 25 minutes
- Cook time 40 minutes