Description
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.
Ingredients
- 5 pounds rutabaga, peeled and cut into 2×1/2 inch pieces
- 5 pounds parsnips, peeled and cut into 2×1/2 inch pieces
- 5 pounds carrots, peeled and cut into 2×1/2 inch pieces
- ¾ teaspoon salt
- 1 ¼ cups vegetable oil
- ¼ cup dried basil
- salt and ground black pepper to taste
- 1 ¼ cups chopped fresh parsley
Instructions
- 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.
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 1 hr 30 mins
Servings: 60