- 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
- 3/4 teaspoon salt
- 1 1/4 cups vegetable oil
- 1/4 cup dried basil
- salt and ground black pepper to taste
- 1 1/4 cups chopped fresh parsley
- 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.
04/18/2018
recipepes.com
Roasted Winter Root Vegetables, recipe
PT15M
PT1H
5
455 calories
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