Roasted Root Vegetable Medley Warm 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