Recipe by NEWSAHMOM
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple roasted vegetable casserole.
Learn how to roast seasoned root vegetables to bring out their earthy flavors.
See a simple recipe for delicious roasted acorn squash.