1 pound new potatoes, halved
½ large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 tablespoon steak seasoning
1 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 9x13 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.
