Baked Root Vegetables

Knowing that I had a lot of root vegetables from my garden, my mom sent me an article from the Western Producer that featured parsnips. This recipe is part of that collection.

I really liked that the vegetables had to marinate. I could have them prepped in the morning so that as I walked in the door I could toss them in the oven and use the time they take to roast to get the rest of the meal ready.

BAKED ROOT VEGETABLES

1 lb new potatoes, cut into chunks

1/2 lg rutabaga, peeled & cubed (I skipped this, not a fan of rutabaga)

1 lg sweet potato, peeled & cubed

2 lg parsnips, peeled & cubed

2 lg carrots, peeled & cubed

1/2 lg onion, cut into 6 chunks

3 tbsp oil (I used EVOO)

3 tbsp sweet red chili sauce

2 cloves garlic, minced

1 tbsp Montreal steak spice (I skipped and just put it on the steak we were having)

Prep vegetables and place in a large container. Mix oil, chili sauce, garlic and seasoning together. Add to vegetables and toss to coat. Cover and refrigerate for a few hours or overnight.

Place vegetables on parchment paper lined baking sheet. Bake at 375 for 20 minutes. Stir and roast for an additional 20 minutes or until vegetables are tender.

 

RATINGS:

Heather - 9 - "A bit too spicy for me"

Brad - 9 - "Taste is good"

Herb & Donna - 9 - "We will come back again"

NOTE:

I used purple carrots and they looked fantastic