BAKED ROOT VEGETABLES ENJOY DAN:

                   BAKED ROOT VEGETABLES by CHEF DAN:

Serves 8

INGREDIENTS:

1/2-large rutabaga, peeled and cubed

1 hakurei turnips

1 sun choke (Jerusalem artichoke)

1 large sweet potato, peeled and cubed

2 large parsnips, peeled and cubed

2 large carrots, peeled and cubed

2 Chioggia beets, peeled and cubed

1 celeriac celery root, peeled and cubed

1 jicama, peeled and cubed

3 tablespoon sweet chili sauce

3 tablespoon olive oil

2 teaspoon each garlic powder, and onion powder

1 tablespoon balsamic vinegar

1 teaspoon Black Pepper Medley

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Toss rutabagas and next 11 ingredients in a large bowl.

2.   Toss until will combined with oil and chili sauce.

3.   Season with garlic powder and next 3 ingredients:

4.   Toss again to coat evenly.

5.   Spread root vegetables on a prepared roasting pan.

6.   Roast vegetables in a preheated oven for 30 minutes.

7.   Then stir and continue cooking for about 30 minutes more, or until the vegetables are tender.

ENJOY DAN:                                  SING SONGS AND PLANT ROOT SEEDS!!