Books & Spoons Recipe for BAKED ROOT VEGETABLES WITH CHILI SAUCE

For a while now I have been playing with an oven dish with root vegetable recipe. I just got back home from visiting my parents and while there, my mom started to tell me about this new root vegetable dish she does... Too funny! 
There are a lot of similarities to the one I had been playing with, so for now, I just share my mom's amazing baked root vegetable dish with sweet and sour chili sauce, that will melt in your mouth but leaves a sweet kind of gentle burn in the aftertaste, like a reminder that you just consumed something delicious. 
This dish was served on the side of some spicy chicken tenders, baked in the oven next to the vegetables. I had some turmeric, smoked paprika, a dash of ginger powdered, another dash of cinnamon, and salt and pepper, mixed with oil and rubbed on the chicken before setting it on the pan and baking it. The pieces of chicken were so large, and the pieces of vegetable small, so that they were done at the same time, in about 45 - 50 minutes in the 350F/175C oven.  
I hope you enjoy this dish, it has all the colors of the spring! Hopefully, the snowing and root veggies will soon change into sunny days and fresh vegetables from the garden... 
'Till next time
~ Cheers!

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BAKED ROOT VEGETABLES WITH CHILI SAUCE  

• 8 ea Potatoes, medium sized
• 8 ea Carrot, medium sized
• 1 ea Swede
• 1 ea Parsnip
• 1 ea Red onion
• 1 cup of Sweet Chili Sauce
• Salt + Pepper

1. Wash and peel the vegetables dicing them into small pieces
2. Toss the vegetables in the Sweet Chili Sauce, add salt and pepper
3. Set into an oven pan and let them bake until done, for about 45-50 minutes in 350F/175C oven