Recipes Side Dish Vegetables Carrots Roasted Winter Root Vegetables 4.6 (36) 27 Reviews 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. Recipe by rupps Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 40 mins Cook Time: 50 mins Total Time: 1 hrs 30 mins Servings: 60 Yield: 60 servings Jump to Nutrition Facts Ingredients 5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces 5 pounds parsnips, peeled and cut into 2x1/2 inch pieces 5 pounds carrots, peeled and cut into 2x1/2 inch pieces ¾ teaspoon salt 1 ¼ cups vegetable oil ¼ cup dried basil salt and ground black pepper to taste 1 ¼ cups chopped fresh parsley Directions 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. Editor's Note: Please note the differences in ingredient amounts and yield when using the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 99 Calories 5g Fat 14g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 99 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 4% Sodium 67mg 3% Total Carbohydrate 14g 5% Dietary Fiber 4g 14% Total Sugars 6g Protein 1g Vitamin C 20mg 100% Calcium 52mg 4% Iron 1mg 4% Potassium 408mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved