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."
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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'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.
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!
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.
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 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.
Great side dish for a fall/winter meal.
* 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
The best wintertime meals need a long, slow simmer while you're doing something else.
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