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My review
Roasted Winter Root Vegetables
4
rupps
"These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield."
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Ingredients
1 h 30 m servings 99Original recipe yields 60 servings
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Directions
{{model.addEditText}} Print- Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
- Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
- Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
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Reviews
Read all reviews 2533 Ratings
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Most helpful positive review
12/9/2008
I scaled this way down for a family Sunday lunch with roast lamb, minted peas and baby leeks. The only thing I did differently was to add in some sweet potatoes and about 4 cloves of garlic. We ...
Most helpful critical review
12/3/2010
I scaled this back to 6 servings. The only thing I did not like was the basil flavor with these veggies. I will try this again, but maybe use some different spices to replace the basil.
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12/9/2008
I scaled this way down for a family Sunday lunch with roast lamb, minted peas and baby leeks. The only thing I did differently was to add in some sweet potatoes and about 4 cloves of garlic. We ...
9/10/2011
I've made this for a party. I also included sweet potatoes, onions, and three different kinds of other potatoes. I mixed everything in my large roaster, deleted the basil. Portion everything ...
11/25/2010
I rarely give out 5 stars for anything, but this one earned them! My mother made this recipe last year and loved it. She suggested I try it. I only tried a rutabaga once before and wasn't a huge...
12/3/2010
I scaled this back to 6 servings. The only thing I did not like was the basil flavor with these veggies. I will try this again, but maybe use some different spices to replace the basil.
1/6/2014
Make double the amount of what you need for a meal. Use half as a side dish. Add leftovers and the rest of the roasted veggies to beef stew, cooked without root vegetables, for another meal. ...
3/25/2012
Glass baking dish is WAY better than a metal dish. Just tried it both ways.
11/9/2014
Delicious. Didn't have rutabaga but had everything else; added potatoes. Per Linda-da's suggestion, used a glass baking dish but usually do so anyway. I might add some onion next time and ins...
2/15/2015
Never realized the importance of precooking them. You can easily adjust this recipe - quantity & type of root vegetables.