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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Recipe Summary

prep:
40 mins
cook:
50 mins
total:
1 hr 30 mins
Servings:
60
Yield:
60 servings
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

99 calories; protein 1.3g; carbohydrates 13.8g; fat 4.8g; sodium 67.3mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2008
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 loved it! Thanks for the recipe. Read More
(75)

Most helpful critical review

Rating: 3 stars
12/07/2010
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. Read More
(20)
36 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/09/2008
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 loved it! Thanks for the recipe. Read More
(75)
Rating: 5 stars
09/12/2011
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 into heavy duty foil put in oven or over the campfire. This is exceptional. Read More
(37)
Rating: 5 stars
11/30/2010
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 fan, but in this recipe you'd never know it wasn't a potato. Parboiling in advance makes this recipe super simple. Its easy to divide too, I made this for just my husband and I, so we didn't need 15 lbs of veggies. I used just 8 oz of each vegetable and estimated the rest of the ingredients. It turned out perfect. I will be making this again and again. Thanks for sharing! Read More
(35)
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Rating: 3 stars
12/07/2010
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. Read More
(20)
Rating: 5 stars
01/06/2014
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. Makes for a more flavorful beef stew -- with vegetables that haven't been cooked to death for hours. Read More
(15)
Rating: 5 stars
03/25/2012
Glass baking dish is WAY better than a metal dish. Just tried it both ways. Read More
(11)
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Rating: 5 stars
11/09/2014
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 instead of basil would consider a bit of Rosemary. One thing's for sure I'll do the root veggies the same way again. Excellent idea. Read More
(9)
Rating: 5 stars
08/26/2011
Great side dish for a fall/winter meal. Read More
(5)
Rating: 5 stars
02/15/2015
Never realized the importance of precooking them. You can easily adjust this recipe - quantity & type of root vegetables. Read More
(5)
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