Roast root vegetables

    1 hour 5 min

    A simple and delicious roast vegetable dish. Potatoes are roasted with swede, carrots, parsnips and sweet potatoes. Serve them with your next roast dinner.

    38 people made this

    Serves: 8 

    • 450g new potatoes, halved
    • 1/2 large swede, 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 chilli sauce
    • 1 1/2 teaspoons onion powder
    • 1 1/2 teaspoons garlic granules
    • 1 tablespoon steak seasoning
    • 1 teaspoon ground black pepper

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Preheat oven to 190 C / Gas 5.
    2. Toss potatoes, swede, sweet potato, parsnips and carrots with olive oil and chilli sauce in a large bowl until coated. Season with onion powder, garlic granules, steak seasoning and black pepper. Toss again until evenly coated, then spread vegetables into a 23x33cm or similar sized roasting tin.
    3. 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.

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    Reviews in English (29)


    I just wanted to note that my original recipe called for Montreal Steak Spice which has a lot more flavor and depth than regular steak seasoning salts. If you do not have this seasoning you can make an approximation of it using 2 parts paprika, course grind balck pepper and salt to 1 part garlic powder, onion powder, crushed corriander, dill and crushed red pepper flakes.  -  18 Jan 2008  (Review from Allrecipes US | Canada)


    This recipe is great! You can make it with any combination of root veggies; I like to skip rutabagas and new potatoes and add butternut squash and turnips. Thanks!  -  16 Jan 2009  (Review from Allrecipes US | Canada)


    I was looking for a decent way to cook my root vegetables and chose this recipe because I thought the combination of veggies and spices sounded good. I honestly didn't care for it. The spices together were mediocre and I did not care for the way the rutabagas and parsnips tasted. I suppose that if you like these vegetables unflavored, you will like this recipe. I prepare them more heavily spiced.  -  10 Oct 2007  (Review from Allrecipes US | Canada)