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Roasted Winter Root Vegetables
Roasted Winter Root Vegetables
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Prepare Thanksgiving root vegetables ahead by parboiling parsnips, rutabaga, and carrots, then coat in oil, salt, pepper, basil and roast for sweet, flavorful dish.
Ingredients:
  • 5 pounds 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
  • 0.75 teaspoon salt
  • 1.25 cups vegetable oil
  • 0.25 cup dried basil
  • 1.25 cups chopped fresh parsley
Instructions:
  • In a pan, submerge the rutabaga in water and season with 1/4 teaspoon of salt. Bring to a boil, then lower the heat to medium, cover, and simmer until fork-tender, around 5 minutes. Drain, cool, and then cook the parsnips and carrots following the same method.
  • Transfer the fully cooled vegetables into a convenient resealable freezer bag. Store in the refrigerator for 1 to 2 days, or freeze for up to 1 month. Simply thaw the vegetables by refrigerating them overnight and then draining excess moisture.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Drizzle the vegetable oil into a rimmed baking dish and set aside. In a large mixing bowl, combine the vegetables with basil, salt, and pepper. Preheat the oven and place the baking dish in for 5 minutes to warm up. Then, transfer the seasoned vegetables into the heated dish and toss to evenly coat them in the oil.
  • Roast vegetables in a hot oven, flipping occasionally, until golden and tender, approximately 30 minutes. Garnish with fresh parsley before enjoying.

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