Roasted Winter Root Vegetables

Roasted Winter Root Vegetables

14
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"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

1 h 30 m servings 99 cals
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Original recipe yields 60 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

14
  1. 21 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 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 ...

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 ...

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...

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.

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. ...

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

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 ins...

Great side dish for a fall/winter meal.

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