Time 1h5m Yield 8 Number Of Ingredients 11 Steps:
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.
Time 1h5m Yield 8 Number Of Ingredients 11 Steps:
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.
Time 1h5m Yield 8 Number Of Ingredients 11 Steps:
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.
Yield Makes 8 Servings Number Of Ingredients 8 Steps:
Preheat oven to 375°F. Combine first 5 ingredients in large bowl. Sprinkle generously with salt and pepper. Add olive oil and toss to coat. Spread vegetables out on large rimmed baking sheet. Roast vegetables until almost tender, stirring occasionally, about 50 minutes. Mix green onions and stock into vegetables. Bake until vegetables are just tender, about 15 minutes longer.
Time 1h5m Yield 8 Number Of Ingredients 11 Steps:
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.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)
