Vegetable Medley

Roasted Root Vegetable Medley
Root Vegetable MedlyWarm up your home as temperatures cool down by roasting root vegetables as the starch dish.
  • 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
  • 1 tablespoon 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
Preparation
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 more.

Makes 8 servings

Per Serving: Calories: 221, Total Fat: 5.5g, Cholesterol: 0 mg, Sodium: 565mg, Carbohydrates: 40g, Fiber: 7.6 g, Protein: 5.8g

Adapted from Allrecipes.com