If you don’t happen to have all the ingredients on hand, no big deal. It’s gonna be great whether or not you feel like tracking down a rutabaga. If, on the other hand, you can’t get your hands on some chili sauce, then do substitute 1 1/2 tablespoons each of vinegar and honey, and double the red pepper flakes to 1/2 teaspoon. Enjoy!

• 1 lb. small red potatoes, halved
• 1/2 large rutabaga, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 2 large parsnips, peeled and sliced into 1-inch chunks
• 2 large carrots, peeled and sliced into 1-inch chunks
• 3 Tbsp. olive oil
• 3 Tbsp. red chili sauce
• 1 small-medium onion, sliced
• 4 cloves garlic, sliced 
• 1/4 tsp. red pepper flakes
• 1/2 tsp. dill seed
• 1/2 tsp. kosher salt
• 1 tsp. ground black pepper

Preheat oven to 375. Toss vegetables well with olive oil, chili sauce, salt, pepper, and spices. Place vegetables in a large roasting pan and bake 20 min. Remove pan from oven, and shake it hard to keep veggies from sticking to pan. Add onions and garlic, return to oven, and cook approx. 20 min more until root vegetables are fork-tender.