Recipe by rupps
"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."
Watch video tips and tricks
rutabaga, peeled and cut into 2x1/2 inch pieces
parsnips, peeled and cut into 2x1/2 inch pieces
carrots, peeled and cut into 2x1/2 inch pieces
1 1/4 cups
salt and ground black pepper to taste
1 1/4 cups
chopped fresh parsley
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.
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.
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!
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.
Glass baking dish is WAY better than a metal dish. Just tried it both ways.
Great side dish for a fall/winter meal.
My Hubby made this laste night, it's so delicious!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Winter Root Vegetables
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 44
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn how to roast seasoned root vegetables to bring out their earthy flavors.
See how to make a simple roasted vegetable casserole.
Discover all the different ways to prep and cook winter squash.