"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!" — NEWSAHMOM
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new potatoes, halved
rutabaga, peeled and cubed
sweet potato, peeled and cubed
parsnips, peeled and cubed
carrots, peeled and cubed
sweet red chili sauce
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
I just wanted to note that my original recipe called for Montreal Steak Spice which has a lot more flavor and depth than regular steak seasoning salts. If you do not have this seasoning you can make an approximation of it using 2 parts paprika, course grind balck pepper and salt to 1 part garlic powder, onion powder, crushed corriander, dill and crushed red pepper flakes.
I was looking for a decent way to cook my root vegetables and chose this recipe because I thought the combination of veggies and spices sounded good. I honestly didn't care for it. The spices together were mediocre and I did not care for the way the rutabagas and parsnips tasted. I suppose that if you like these vegetables unflavored, you will like this recipe. I prepare them more heavily spiced.
This recipe is great! You can make it with any combination of root veggies; I like to skip rutabagas and new potatoes and add butternut squash and turnips. Thanks!
Great recipe. In contrast to other reviews I found it to be over seasoned, so I guess you need to adjust for your personal taste in that respect. I also prefer my veggies in bigger rustic chunks so I obviously had to increase the cook time accordingly. One little tip I have is to add a slug of maple syrup when there's 10-15 mins left... adds a lovely woodsy caramelised layer of flavor and enhances the sweetness of the roasted veg. Yum! (FYI - I don't use the sweet chilli sauce).
I liked the flavors, but not the texture. I didn't like the rutabega and parsnips--I was hoping to find a good recipe for them, but I'm still looking. I only ate the potatoes and yams--had to throw the rest away.
Amazing... I make with just sweet potatoes.
Fan-freakin'-tastic. I cut the root veggies thin to be more like chips, this is a definite repeat.
This was great! I had never had parsnips or rutabaga until we went to England for our honeymoon. Since we've been back, I've been wanting to cook them myself. I substituted more of the other veggies since I don't like carrots, and next time I'm omitting the steak seasoning. It was just too much. And I used the Montreal steak seasoning...Other than that, great recipe! Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Absolutely Delicious Baked Root Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 49
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