Oven-Roasted Medley of Root Vegetables
Oven-Roasted Medley of Root Vegetables brings together potatoes, sweet potato, parsnips, carrots, and rutabaga with a glossy chili-infused glaze. Expect caramelized edges, a gentle sweetness, and a peppery finish that makes each bite balanced and satisfying. Serve it as a cozy side for weeknight dinners or alongside a roast for holiday gatherings.
- Prep25 mins
- Cook40 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
In a large bowl, toss the potatoes, sweet potato, parsnips, carrots, and rutabaga with the olive oil and chili sauce until coated; season with the steak seasoning, onion powder, garlic powder, and black pepper. Toss again until evenly coated; spread the vegetables in a 9x13-inch roasting pan.
- 3
Roast in the preheated oven until the vegetables are tender, about 40 minutes, stirring once halfway through.
- Calories 139.16 kcal Moderate
- Protein 2.2 g Low Source
- Carbs 23.07 g Moderate
- Total Fat 4.84 g Moderate
- Saturated Fat 0.69 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 101.22 mg Low Source
- Fiber 3.52 g Moderate
- Sugar 6.25 g Moderate
- Added Sugar 2.27 g Low Source
- Calcium 34.82 mg Low Source
- Iron 0.83 mg Low Source
- Potassium 136.34 mg Low Source
- Vitamin A 398.14 mcg_rae Good Source
- Vitamin C 21.35 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅