Roasted Winter Root Vegetables Recipe - Allrecipes.com
Roasted Winter Root Vegetables Recipe
  • READY IN hrs

Roasted Winter Root Vegetables

Recipe by  

"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 Edit and Save

Original recipe makes 60 servings Change Servings
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  • PREP

    40 mins
  • COOK

    50 mins
  • READY IN

    1 hr 30 mins

Directions

  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.
  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.
  3. Preheat oven to 425 degrees F (220 degrees C).
  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.
  5. Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 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.

 
Most Helpful Critical Review
Dec 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.

 
Nov 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!

 
Sep 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.

 
Mar 25, 2012

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

 
Aug 26, 2011

Great side dish for a fall/winter meal.

 
Mar 14, 2011

My Hubby made this laste night, it's so delicious!

 
May 10, 2013

We love this. Try it once, you will use it often.

 

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Nutrition

  • Calories
  • 99 kcal
  • 5%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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