Name: Roasted Winter Root Vegetables
Prep time: 40 min
Cook time: 40 min
Yield: 60
Ingredients: Rutabaga, peeled and cut into 2x1/2 inch pieces - 5 pounds; Parsnips, peeled and cut into 2x1/2 inch pieces - 5 pounds; Carrots, peeled and cut into 2x1/2 inch pieces - 5 pounds; Salt - ¾ teaspoon; Vegetable oil - 1 ¼ cups; Dried basil - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Chopped fresh parsley - 1 ¼ cups

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Winter Root Vegetables

1. Rutabaga, peeled and cut into 2x1/2 inch pieces - 5 pounds

2. Parsnips, peeled and cut into 2x1/2 inch pieces - 5 pounds

3. Carrots, peeled and cut into 2x1/2 inch pieces - 5 pounds

4. Salt - ¾ teaspoon

5. Vegetable oil - 1 ¼ cups

6. Dried basil - ¼ cup

7. Salt and ground black pepper to taste - ¼ cup

8. Chopped fresh parsley - 1 ¼ cups

How to cook deliciously - Roasted Winter Root Vegetables

1. Stage

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. Stage

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. Stage

Preheat oven to 425 degrees F (220 degrees C).

4. Stage

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. Stage

Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.