Baked Root Vegetables


1/2 pound new potatoes, halved
1/4 large rutabaga, peeled and cubed
1/2 large sweet potato, peeled and cubed
1 large parsnips, peeled and cubed
1 large carrots, peeled and cubed
1 tablespoon and 1-1/2 teaspoons olive oil
1 tablespoon and 1-1/2 teaspoons sweet red chili sauce
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1-1/2 teaspoons steak seasoning
1/2 teaspoon ground black pepper


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 9×13 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.