Absolutely Delicious Baked Root Vegetables chunk potatoes sweet potatoes parsnips carrots rutabaga tossed chili sauce for sticky caramelized American side perfection. Nordic Ware 400°F bake 40 minutes tenderizes roots spicy glaze locks juices. Winter rainbow slays turkey ham roasts, crowd comfort.
Baked Root Vegetables Recipe
Potatoes sweet potatoes parsnips carrots rutabaga chili sauce baked sticky. Delicious American side, 45 minutes.
Ingredients
Equipment
Method
- Peel potatoes sweet potatoes parsnips carrots rutabaga chef's knife cutting board. 1½-inch chunks uniform all roots no tiny bigs. Mixing bowl dump rainbow mix.
- Pour ⅓ cup Heinz chili sauce 2 tbsp olive oil 2 tbsp honey 1 tsp paprika 1 tsp salt ½ tsp pepper bowl. Toss hands coat glossy sticky 30 seconds roots shine.
- Preheat 400°F. Parchment Nordic Ware half-sheet. Spread roots no overlap tongs denser rutabaga center. Foil tent 20 minutes steam tender. Foil off 20 minutes caramel glaze bubble.
- Mitts shake sheet tongs flip glaze even. Bake 5 minutes extra sticky char. Plate hot juices cling forks clean.
Notes
- 1½-inch uniform chunks done together: rutabaga parsnips dense longest, sweet potatoes fastest candy edges. Heinz chili sauce sweet spicy perfect glaze sub sriracha milder. Hands toss penetrates sticky seals sugars.
- Nordic Ware half-sheet single layer crisps air flow; foil tent first steams roots through, uncovered caramelizes chili honey thickens glossy no burn. Shake flips even char all sides.
- Rutabaga peel thick wax coat knife steady; parsnips core tough optional trim. Smoked paprika chili smoke layer, honey balances heat cuts rich. Test fork tender snap shells.
- Make ahead chop glaze fridge 1 day bake fresh peaks sticky. Reheat 375°F 12 minutes revives glaze. Parsley chop post-bake green crunch cilantro lime zing.
