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Roasted Winter Root Vegetables

Roasted Winter Root Vegetables

Name: Roasted Winter Root Vegetables
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 60 servings
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

Rating: 4.64 stars

36 Ratings
27 Reviews
1 Photo

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.

By rupps

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Recipe Summary

prep:

40 mins

cook:

50 mins

total:

1 hr 30 mins

Servings:

Yield:

60 servings

Nutrition Info

Ingredients

Original recipe yields 60 servings

The ingredient list now reflects the servings specified

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

Step 1

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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Step 2

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.
Step 3

Preheat oven to 425 degrees F (220 degrees C).
Step 4

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.
Step 5

Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

Nutrition Facts

Per Serving:

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

Reviews (27)

Most helpful positive review

sue

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

Helpful

(75)

Most helpful critical review

Sylvia C.

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

Helpful

(20)

36 Ratings

5 star values: 25
4 star values: 9
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sue

12/09/2008

Helpful

(75)

brenda

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

Helpful

(37)

Amy Holmes

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

Helpful

(35)

Sylvia C.

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

Helpful

(20)

Dottie

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

Helpful

(15)

Linda-da

03/25/2012

Glass baking dish is WAY better than a metal dish. Just tried it both ways. Read More

Helpful

(11)

Jan Mowbray

Allstar

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

Helpful

(9)

Ron G.

08/26/2011

Great side dish for a fall/winter meal. Read More

Helpful

(5)

Sarah Webster

02/15/2015

Never realized the importance of precooking them. You can easily adjust this recipe - quantity & type of root vegetables. Read More

Helpful

(5)

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All Reviews for Roasted Winter Root Vegetables

- of Reviews

Roasted Winter Root Vegetables

Servings Per Recipe: 60
Calories: 98.9

% Daily Value *

protein: 3 %

carbohydrates: 4 %

dietary fiber: 16 %

sugars:

fat: 8 %

saturated fat: 4 %

vitamin a iu: 129 %

niacin equivalents: 9 %

vitamin b6: 8 %

vitamin c: 33 %

folate: 11 %

calcium: 5 %

iron: 4 %

magnesium: 9 %

potassium: 11 %

sodium: 3 %

thiamin: 11 %

calories from fat:

*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.

Reviews for: Photos of Roasted Winter Root Vegetables

1 of 27

All Reviews

sue

12/09/2008

Helpful

(75)

brenda

09/12/2011

Helpful

(37)

Amy Holmes

11/30/2010

Helpful

(35)

Sylvia C.

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.

Helpful

(20)

Dottie

01/06/2014

Helpful

(15)

Linda-da

03/25/2012

Glass baking dish is WAY better than a metal dish. Just tried it both ways.

Helpful

(11)

Jan Mowbray

Allstar

11/09/2014

Helpful

(9)

Ron G.

08/26/2011

Great side dish for a fall/winter meal.

Helpful

(5)

Sarah Webster

02/15/2015

Never realized the importance of precooking them. You can easily adjust this recipe - quantity & type of root vegetables.

Helpful

(5)

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Roasted Winter Root Vegetables

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (27)

Most helpful positive review

Most helpful critical review

All Reviews for Roasted Winter Root Vegetables

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Roasted Winter Root Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (27)

Most helpful positive review

Most helpful critical review

All Reviews for Roasted Winter Root Vegetables