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

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.